Asian Scrambled Eggs Recipe

Name: Asian Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, chopped; 1 1/2 teaspoons fresh ginger, chopped; 1 teaspoon peanut oil; 1/2 cup mushroom, chopped; 5 snow peas, quartered; 1/4 red bell pepper, chopped (about 1/4 cup); 3 medium scallions or 3 medium green onions, chopped; 1 1/2 teaspoons reduced sodium soy sauce; 3 egg whites; 1 omega- 3 egg, beaten

Servings: persons

1 garlic clove, chopped
1 1/2 teaspoons fresh ginger, chopped
1 teaspoon peanut oil
1/2 cup mushroom, chopped
5 snow peas, quartered
1/4 red bell pepper, chopped (about 1/4 cup)
3 medium scallions or 3 medium green onions, chopped
1 1/2 teaspoons reduced sodium soy sauce
3 egg whites
1 omega- 3 egg, beaten

1
In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil.
2
After a couple of minutes, add mushrooms, snow peas, and pepper.
3
Stirfry until mushrooms start to brown, and lose most of their moisture.
4
Add chopped scallions. Stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture.
5
Remove vegetables from skillet.
6
Add the remaining oil, then eggs.
7
When eggs start to bubble around the edges, stir them with a spatula until scrambled.
8
Just before eggs are completely cooked, add vegetables and mix thoroughly.
9
Serve warm, with remaining soy sauce drizzled over top after cooking.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, chopped, 1 1/2 teaspoons fresh ginger, chopped, 1 teaspoon peanut oil, 1/2 cup mushroom, chopped, and more.

Yes, Asian Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Scrambled Eggs

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