Scramble with Eggs and Vegetables
15 min
Under an hour
Jíme zdravě
Ingredients
Preparation method
Ingredients overview
- ½ small red onion (approx. 20 g)
- ½ 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 fresh baby spinach (approx. 10 g)
- Salt
- Pepper
- Cress
Peel the onion and chop finely. Cut the bell pepper and tomato into smaller cubes. Clean the mushroom and also cut it into smaller cubes. Grate the cheddar finely. Put the eggs into a small bowl, season with salt and pepper, and whisk. Slice the avocado.
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 chopped bell pepper and sauté for another 1–2 minutes. Subsequently, 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.
Finally, transfer the entire mixture to a plate, add avocado slices, and serve.
Chef's tip
You can sprinkle the scramble with fresh cress before serving.
Nutritional values
We Also Recommend
Show all
42 min
Under an hour
