Scrambled Eggs with Vegetables

Scrambled Eggs with Vegetables Recipe - Eggs, Tomatoes, Peppers, and Feta

Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Scrambled Eggs with Vegetables is a delicious and nutritious dish that is perfect for breakfast, brunch, or even a light dinner. Packed with protein and vitamins, this dish is sure to satisfy your taste buds and keep you feeling full and energized.

History

Scrambled eggs have been a popular dish for centuries, with variations found in cuisines all around the world. Adding vegetables to scrambled eggs is a great way to incorporate more nutrients and flavors into the dish.

Ingredients

6 well-beaten eggs
4 diced juicy tomatoes
3 finely chopped green onions with tops
4 finely chopped fresh peppers
0.5 cup crumbled feta
0.5 bunch finely chopped flat leaf parsley
2 tsp spicy pepper flakes
1 tsp freshly ground black pepper
0.5 tsp salt
2 tbsp butter

How to prepare

In a frying pan, heat butter and add onion.
Cook on medium heat until the onion is soft, then add fresh peppers.
Once cooked, pour in tomatoes, salt, and pepper.
Wait until the tomatoes cook down a little, then stir in beaten eggs and feta.
Stir constantly.
Right before the eggs are cooked, add chopped parsley.
Serve with bread.

Variations

Feel free to add other vegetables such as spinach, mushrooms, or zucchini to customize this dish to your liking.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are soft before adding the eggs to ensure they are fully cooked.

- Stir the eggs constantly to prevent them from sticking to the pan and to create a creamy texture.

- Feel free to customize the vegetables in this recipe to suit your taste preferences.

Serving Suggestions

Serve this dish with a side of toast or a fresh salad for a complete meal.

Cooking Techniques

The key to making perfect scrambled eggs is to cook them low and slow, stirring constantly to create a creamy texture.

Ingredient Substitutions

You can substitute the feta cheese with goat cheese or cheddar cheese for a different flavor.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until you are ready to cook the eggs.

Presentation Ideas

Garnish the scrambled eggs with a sprinkle of fresh parsley or a drizzle of hot sauce for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a side of fresh fruit or a glass of orange juice for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers 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

Each serving of Scrambled Eggs with Vegetables contains approximately 250 calories.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those following a low-carb diet.

Fats

The butter and feta cheese in this recipe provide healthy fats that are essential for brain function and overall health.

Proteins

Eggs are a great source of protein, which is important for muscle growth and repair.

Vitamins and minerals

This dish is packed with vitamins and minerals from the vegetables, including vitamin C, vitamin A, and potassium.

Alergens

This recipe contains eggs and dairy (feta cheese), so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, this dish is a nutritious and balanced meal that provides a good mix of protein, fats, and carbohydrates, along with essential vitamins and minerals.

Summary

Scrambled Eggs with Vegetables is a delicious and nutritious dish that is easy to make and perfect for any meal of the day. Packed with protein, vitamins, and minerals, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer evening, and I had just finished helping my mother tend to the garden. As we sat down to dinner, my mother brought out a plate of scrambled eggs with vegetables that she had whipped up in a matter of minutes.

The colors of the vegetables popped against the creamy eggs, and the aroma that wafted from the plate was enticing. I couldn't wait to dig in and taste the dish for myself. With the first bite, I was hooked. The combination of the fluffy eggs and the crunchy vegetables was a revelation to me.

I begged my mother to teach me how to make the dish, and she happily obliged. She explained that the recipe was a family favorite, passed down from generation to generation. Each family member had their own twist on the dish, adding their own favorite vegetables or seasonings to make it their own.

As I learned to make scrambled eggs with vegetables, I quickly realized that it was a dish that could be customized to suit any taste or occasion. I experimented with different vegetables, adding bell peppers, tomatoes, spinach, and mushrooms to create new and exciting variations of the dish.

Over the years, I collected recipes from friends, neighbors, and even strangers, each one offering their own unique take on scrambled eggs with vegetables. Some added cheese for a creamy texture, while others added hot sauce for a spicy kick.

One of my favorite memories of learning to make scrambled eggs with vegetables was when I visited my Aunt Margaret in the countryside. She had a sprawling garden filled with fresh vegetables of every kind, and she taught me how to incorporate them into the dish.

We spent hours in the garden, picking ripe tomatoes, crisp bell peppers, and fragrant herbs to use in our scrambled eggs. As we chopped and sautéed the vegetables, the kitchen was filled with the mouthwatering aroma of fresh produce.

When we finally sat down to eat, the scrambled eggs with vegetables was a feast for the senses. The flavors of the garden vegetables mingled with the rich eggs, creating a dish that was both comforting and invigorating.

As I grew older, I continued to refine my recipe for scrambled eggs with vegetables, adding new ingredients and techniques to make it even more delicious. I shared the dish with friends and family, who all marveled at its simplicity and versatility.

Now, as I sit at my kitchen table, surrounded by cookbooks and handwritten recipes, I think back on all the people who have contributed to my knowledge of cooking. From my mother to Aunt Margaret to the countless strangers who shared their recipes with me, I am grateful for the wealth of culinary wisdom that has been passed down to me.

And so, as I prepare another batch of scrambled eggs with vegetables, I am filled with a sense of gratitude and joy. The dish may be simple, but it holds within it a world of memories and experiences that have shaped me into the cook I am today. And for that, I am eternally thankful.