This idea for a vegetarian recipe was an attempt to make scrambled eggs a bit more interesting. The recipe here is the result of several experiments, all of which were tasty.
The extra vegatables as well as the herbs and spices make this a tasty light meal for two served with a slice or two of crusty bread. Without the bread this is a gluten free recipe.
Why not try experimenting with the spices, try Garam Masala instead of the cumin for example or Chinese 5 Spice. These are simple ingredienats with little to get in the way of the flavours. Experimenting in the kitchen is behind nearly everything on this site and all the recipes here are cooked by me using the methods decribed. If I don't like the result it doesn't appear here.
To make 2 servings:
|3ml (1/2 tsp) salt||0|
|3ml (1/2 tsp) ground cumin||4|
|3ml (1/2 tsp) chilli powder||4|
|1 tomato, finely chopped||22|
|1/2 onion, finely chopped||23|
|1/4 red pepper, de-seedes and finely chopped||8|
|2 garlic cloves, finely chopped||8|
|Handful of fresh parsley, chopped||4|
|Splash of lemon juice||2|
|1ml (1/4 tsp) ground turmeric||2|
|15g (1/2 oz) butter||102|
Around 187 kCals per serving.
Break the eggs into a bowl and beat them well with a fork or a hand mixer.
Add all the other ingredients except the butter and beat the mixture again.
Melt the butter in a heavy bottomed pan and add the mixture. Keep stirring the mixture as it cooks until the eggs are soft and fluffy.
Serve hot with slices of crusty bread or a gluten free alternative.