Scrambled Eggs with Fresh Salsa

Scrambled Eggs with Fresh Salsa Recipe - Vegetarian Breakfast or Brunch

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Scrambled Eggs with Fresh Salsa is a delicious and nutritious breakfast option that is easy to make and full of flavor. The combination of fluffy scrambled eggs with a zesty and refreshing salsa is sure to wake up your taste buds and start your day off right.

History

Scrambled eggs have been a popular breakfast dish for centuries, with variations found in cuisines around the world. The addition of fresh salsa adds a modern twist to this classic dish, providing a burst of flavor and color that is both satisfying and healthy.

Ingredients

1 tbsp olive oil
0.5 cup sliced mushrooms
0.5 cup sliced green onions or scallions
0.5 cup chopped red bell pepper
0.5 cup chopped yellow or green bell pepper
6 whole eggs or 6 egg whites
1 tsp salt
0.25 cup skim milk

Salsa

1 bunch cilantro (0.5 cup cilantro leaves)
1 cup chopped tomatoes
0.25 cup diced red bell pepper
0.25 cup diced red onion
1 small jalapeño pepper, seeded and minced
2 tbsp freshly squeezed lime juice

Garnish

6 slices whole grain bread
6 slices honeydew melon

How to prepare

Salsa

Wash the cilantro by holding it under running water to remove dirt.
Remove the leaves from the stems, chop them coarsely, and place them in a small bowl along with the other salsa ingredients.
Thoroughly toss the ingredients until well blended.
Cover the bowl and refrigerate until ready to use.

Eggs

In a nonstick medium sauté pan, spread 0.25 tsp of oil and heat it over medium heat.
Sauté the mushrooms, onions, and peppers in the pan, tossing occasionally, until they become limp (approximately 2 minutes).
Remove the pan from the heat.
In a small bowl, whisk together the eggs, salt, and milk.
Coat the bottom of a separate pan with the remaining olive oil and set it over low heat.
Pour the eggs into the pan and cook them partially for 3 minutes, stirring with a wooden spoon until they are no longer runny.
Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula.
Remove from the heat and cover to keep warm.
Place the bread slices on a cookie sheet and toast them under the broiler on the lower rack for less than 30 seconds on each side.
Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.

Variations

Add diced avocado or black beans to the salsa for extra flavor and texture.
Top the scrambled eggs with shredded cheese or a dollop of sour cream for a creamy finish.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are just tender to ensure they retain their flavor and texture.

- Whisking the eggs with milk before cooking helps to create a light and fluffy texture.

- Cooking the eggs over low heat and stirring constantly will result in creamy and perfectly cooked scrambled eggs.

Serving Suggestions

Serve the scrambled eggs with fresh salsa on toasted bread for a complete and delicious meal. Pair with a slice of honeydew melon for a refreshing touch.

Cooking Techniques

Sauté the vegetables until they are just tender to enhance their flavor.

- Whisk the eggs with milk before cooking to create a light and fluffy texture.

Ingredient Substitutions

Use any variety of bell peppers or mushrooms in place of the ones listed in the recipe.

- Substitute whole eggs for egg whites if desired.

Make Ahead Tips

The salsa can be prepared in advance and stored in the refrigerator for up to 2 days. The scrambled eggs can be cooked and reheated before serving.

Presentation Ideas

Serve the scrambled eggs with fresh salsa on a platter garnished with cilantro leaves for a colorful and appetizing presentation.

Pairing Recommendations

Pair this dish with a side of fresh fruit or a green salad for a balanced and nutritious meal.

Storage and Reheating Instructions

Store any leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250

Carbohydrates

Carbohydrates: 24g

Fats

Total Fat: 10g

Saturated Fat: 2g

Proteins

Protein: 18g

Vitamins and minerals

Vitamin A: 15%

Vitamin C: 80%

Calcium: 10%

Iron: 15%

Alergens

Contains: Eggs, Wheat

Summary

This dish is a good source of protein, vitamins, and minerals, making it a healthy and satisfying breakfast option.

Summary

Scrambled Eggs with Fresh Salsa is a flavorful and nutritious breakfast option that is easy to make and sure to please. With a combination of fluffy eggs, zesty salsa, and fresh ingredients, this dish is a delicious way to start your day.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Scrambled Eggs with Fresh Salsa. It was a warm summer day, and I was visiting my dear friend Maria in her beautiful garden. Maria was known for her green thumb and her delicious homemade salsa. As we sat sipping tea and catching up, Maria suddenly disappeared into her kitchen and returned with a plate of scrambled eggs topped with a vibrant, fresh salsa.

I was intrigued by this unexpected combination of flavors and textures. The eggs were light and fluffy, with a hint of creaminess from a dollop of sour cream mixed in. The salsa, made with ripe tomatoes, onions, cilantro, and a squeeze of lime juice, added a burst of freshness and tanginess that complemented the eggs perfectly.

Maria smiled as she watched me take my first bite. "I learned this recipe from my grandmother," she explained. "She used to make it for me when I was a little girl, and I've been making it ever since."

I was immediately hooked and asked Maria to teach me how to make the dish. She graciously agreed, and we spent the rest of the afternoon in her kitchen, chopping vegetables, whisking eggs, and chatting about life. As we cooked, Maria shared stories about her grandmother and the special bond they shared over food.

The key to making the perfect scrambled eggs with fresh salsa, Maria explained, is to use the freshest ingredients possible. She always used farm-fresh eggs, organic tomatoes, and herbs from her garden. She also stressed the importance of cooking the eggs gently over low heat, stirring constantly to ensure a creamy texture.

After a few tries, I finally mastered the recipe and made it for my family the following weekend. They were blown away by the flavors and textures, and it quickly became a favorite breakfast dish in our household.

Over the years, I've made this recipe countless times, each time adding my own twist or variation. Sometimes I'll add a sprinkle of cheese or a handful of sautéed mushrooms for extra flavor. Other times, I'll swap out the traditional salsa for a spicy chipotle version or a sweet mango-pineapple salsa.

No matter how I choose to make it, the dish always brings back memories of that sunny day in Maria's garden and the special connection we shared over food. I'm grateful to have stumbled upon this recipe and to have learned it from such a dear friend.

Now, whenever I make scrambled eggs with fresh salsa, I'm transported back to that moment, surrounded by the laughter and love of friends and family. And I'm reminded of the power of food to bring people together and create lasting memories.