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
Print Recipe
Pin Recipe 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.
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