ASIAN-STYLE SCRAMBLED EGGS
Prep: 5 mins
Cook: 5 mins
Nutrition per serving:
What you need :
2 egg whites
1 tsp. coconut oil
1 ½ cup (150g) baby bok choy, chopped
1 tsp. fresh ginger, grated
2 spring onions, thinly sliced
1 red chili, deseeded and chopped
soy sauce, to serve (optional)
whole wheat toast, to serve (optional)
What do you need to do :
Whisk the eggs and egg whites together in a bowl, season with salt and pepper.
Heat the coconut oil in a frying pan over medium heat.
Add the bok choy with 1 tbsp water, cook until tender, then take off the heat and set aside. In the same pan cook the spring onions, ginger, and chili, for 1 minute.
Add the egg mixture and continue to cook, string, pulling and folding the eggs until they are cooked to your liking.
Remove from the heat and serve on a plate with the bok choy, whole wheat toast and a drizzle of soy sauce (optional).