TRI EGG – Scrambled Eggs with Amaranth

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	2 mins
Total Time	7 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

4 egg (s)
3 tablespoon amaranth, puffed
1 teaspoon, heaped black cumin
1 teaspoon, heaped chicken broth, instant, yeast-free
2 tablespoon olive oil, extra virgin

Instructions

Briefly toast the black cumin in a coated pan.
Beat eggs with chicken stock powder, black cumin and puffed amaranth in a mixing bowl with a whisk until the first bubbles appear.
Pour olive oil into a preheated coated pan. Add the egg mixture. Stir gently with a wooden spatula until the amaranth is no longer visible. The egg must not get dry, so put it on plate in good time.
Great source of protein after endurance units. I only use organic products for this.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.