in Recipes

Vegetable pan with egg

updated

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Ingredients for 1 servings:

  • 300 g mixed vegetables, frozen
  • 2 eggs, whisked
  • 1 onion(s)
  • 1 piece(s) ginger root
  • 1 chili pepper(s)
  • some tomato paste
  • n. B. garlic
  • salt and pepper
  • e.g. broth, instant
  • 1 shot of water
  • Oil, for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Sauté the vegetables with the chopped chilies, onions, and ginger until the onions are translucent. Add a little water and cook until cooked through, but do not allow to soften. Season with tomato paste, instant broth, salt, and pepper. Pour in the eggs and stir until set. This low-calorie, large serving will keep you full for a long time and is quick to prepare. Also suitable for a low-carb diet. Feel free to vary the dish with fresh and/or different vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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