When I asked Anjalie what she would like for breakfast, this morning, the reply was an emphatic "scramble eggs, please!". Five days out of seven she asks for "scrambled eggs" and I realized, this morning, strangely her favourite breakfast recipe has not yet appeared in my blog here. So I decided to rectify it asap. Not only is this Anjalie's favourite it is also enjoyed very much by the rest of us here. It is part of a healthy breakfast as well with protein rich eggs and vitamin rich veggies like sweet peppers and tomatoes. We normally eat them with toast, but, sometimes we enjoy them with crepes as well. It is also very quick and easy to make. I make mine with just egg whites since I am counting my calorie in-take. So without further ado, here is he recipe...
You will need (per serving size):
2 large eggs
2 tbsp milk
1/2 sweet pepper chopped
1/2 tomato chopped
1/4 onion chopped
salt and black pepper to taste
1 tsp oil/butter
1 wholemeal toast-buttered
Whisk milk, salt, pepper and eggs until well mixed. Heat oil/ butter (until frothy) in a skillet to medium. Add onion and fry until transparent. Add sweet peppers and fry for another 30 secs. Add tomatoes and cook until a little soft. Add the egg-milk mixture and cook thoroughly while stirring occasionally. Cut the toast into finger or any other favourite shapes and serve them warm together.
2 large eggs
2 tbsp milk
1/2 sweet pepper chopped
1/2 tomato chopped
1/4 onion chopped
salt and black pepper to taste
1 tsp oil/butter
1 wholemeal toast-buttered
Whisk milk, salt, pepper and eggs until well mixed. Heat oil/ butter (until frothy) in a skillet to medium. Add onion and fry until transparent. Add sweet peppers and fry for another 30 secs. Add tomatoes and cook until a little soft. Add the egg-milk mixture and cook thoroughly while stirring occasionally. Cut the toast into finger or any other favourite shapes and serve them warm together.
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