EatSmarter exclusive recipe

Asian Scrambled Eggswith Bean Sprouts

Asian Scrambled Eggs - Asian Scrambled Eggs - Chile peppers and bean sprouts in place of onions and bacon give these scrambled eggs an Asian touch
Asian Scrambled Eggs - Chile peppers and bean sprouts in place of onions and bacon give these scrambled eggs an Asian touch

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Calories:200 kcal
Difficulty:easy
Preparation:20 min
Ready in:20 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories200 kcal(10%)
Protein15 g(30%)
Fat12 g(15%)
Carbohydrates7 g(3%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe development: EAT SMARTER

Ingredients

For servings

1 piecefresh Ginger root (about 20 grams)
½ bunchesScallions
½red Chile pepper
½ stalksLemongrass
3Egg
3 tablespoonsCoconut milk (9% fat)
Salt
4 ouncesSprouts (eg, bean sprouts)
½Limes
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Kitchen Utensils

1 Non-stick pan, 1 Slotted spatula, 1 Bowl, 1 Tablespoon, 1 Sieve, 1 Fork, 1 Small knife, 1 Large knife, 1 Peeler, 1 Cutting board

Directions

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1 Peel and finely chop ginger.
2 Rinse and chop scallions into thin rings.
3 Cut chile pepper in half lengthwise, remove seeds, rinse and finely chop.
4 Remove the tough outer layers of lemongrass and trim off the tough portion of root end. Finely chop 5 cm (approximately 2 inches) of the stalk closest to the root end.  
5 Whisk together eggs and coconut milk. Season with salt. Mix in ginger, scallions, chile pepper and lemongrass.
6 Pour egg mixture into a non-stick pan over low heat and slowly stir with a spatula, folding curds from edge of pan to center.
7 Rinse and drain bean sprouts.
8 Rinse lime and cut into wedges.
9 Serve scrambled eggs alongside bean sprouts and lime wedges.
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