There are so many different ways to eat eggs. Scrambled is one that I enjoy, particularly because it is so easy to add and swap out vegetables so I can use up my left overs.
This meal is a great way to add in your veggies without feeling too much like you’re eating vegetables! As much as they are very much still there, doesn’t it feel easier when they’re mixed in with something? You can chop these up as fine as you like, or if you’re trying to feed fussy children, chop them fine and disguise!
My sister has never liked salad. While I try to encourage her to have a go, most of the time she just outright refuses! However, put some vegetables on her plate and she will dig right in. It must have had something to do with all those years as a child when my mum encouraged us to eat the same vegetable every night until we ‘learned to like it’. Turns out it worked especially well with my sister! This is one of the recipes that I devised with my sister in mind.
At the time of writing this recipe, onions, broccoli, carrots and red peppers are all on the speed food list. This means that she gets plenty of speed while enjoying her scrambled eggs. Plain old eggs and vegetables can become pretty bland if they are eaten regularly. Therefore, I added the vegetable stock and mixed herbs to give the recipe a fuller, more hearty flavour.
Onions
I just love learning about different food and their origins. For example, did you know that onions are filled with complex sugars that keep our metabolism healthy, and that they have no fat?
Another great fact is that they are one of the oldest vegetables that were used by the first modern civilizations. Onions were grown in ancient Egypt and their spherical shape was deemed to be a sign of eternal life. Athletes and soldiers of used to eat them and rub them on their skin, believing that it could give them more strength and speed of movement.
Today, judging by the production, onions are the 6th most popular vegetable crop in the world. Currently, over 9,000,000 acres of land is used to produce onions! It’s crazy to think how much land that is, just for onions!
As we all know, the strong odour of onions can often bring a tear to our eyes! But did you know that you can prevent this? Some popular tactics include chewing gum, or rubbing some white vinegar on the chopping board before slicing them!
Other great recipes:
If you decide to try this scrambled veggies recipe, be sure to leave a comment at the bottom of this page and let me know what you think! Or why not take a snap and tag me on Instagram? @thesliceofjess
*Calorific value may change depending on the brand of food used*
Details
1 servings
10 minutes
25 minutes
238
Print
Ingredients
2 x eggs
1/2 x red onion
1/2 a red pepper
100g broccoli
1 x small carrot
1/2 a vegetable stock cube with 250ml water
Salt and pepper
Mixed herbs
Low calorie spray oil
Directions
- Spray your frying pan with low calorie stray oil and cook the onions on a low temperature until they begin to soften.
- Add the red peppers and cook for a further minute or two.
- Add the broccoli and carrots along with your vegetable stock mixture and leave to simmer for around 15 minutes. Stir occasionally and top up the water if necessary.
- While the vegetables are cooking, beat 4 eggs and season with salt, pepper and mixed herbs.
- After 15 minutes, drain any additional liquid from your vegetables and add your eggs.
- Stir continuously to allow your eggs to scramble and mix with the vegetables.
- Serve onto a plate and enjoy!
Last updated: 20th October 2021
