Scramble with Eggs and Vegetables

1 SERVING

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INGREDIENTS

½ small red onion (approx. 20 g)
½ red bell pepper (approx. 40 g)
1 small tomato (approx. 50 g)
1 medium mushroom (approx. 25 g)
20 g cheddar (or Edam with 30% fat in dry matter)
2 eggs size M
¼ medium avocado (approx. 40–45 g)
½ tablespoon rapeseed or sunflower oil
1 handful of fresh baby spinach (approx. 10 g)
Salt
Pepper

INGREDIENTS FOR THE TIP

Cress

INSTRUCTIONS

1
Peel and finely chop the onion. Cut the pepper and tomato into small cubes. Clean the mushroom and also cut it into small cubes. Grate the cheddar finely. Place the eggs in a small bowl, season with salt and pepper, and whisk. Slice the avocado.
2
Now take a medium-sized pan and heat ½ tablespoon of oil over medium heat. Then add the chopped onion and mushroom cubes to the pan, season with salt, and sauté for 3–4 minutes over medium heat. Then add the chopped tomato and pepper and sauté for another 1–2 minutes. Next, reduce the heat to low, add the whisked eggs, spinach, and grated cheddar to the pan, and cook the mixture, stirring constantly, for 2–4 minutes.
3
Finally, transfer the entire mixture to a plate, add the avocado slices, and serve.

Tip

You can sprinkle the scramble with fresh cress before serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.