ASIAN-STYLE SCRAMBLED EGGS

Serves: 1
Prep: 5 mins
Cook: 5 mins

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Nutrition per serving:

249 kcal
15g Fats
5g Carbs
18g Protein

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   What you need :     

  • 2 eggs 

  • 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).