Vegetarian
Scrambled Eggs with Vegetables
Nine minutes, one pan, and almost any leftover vegetable can go in.
- Time
- 10 min
- servings
- 2
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 5.500
Equipment used:StoveWok
Contains: Egg
Ingredients
Quantities adjust automatically.
- 3 pcChicken eggNot yet
- 100 gCabbageNot yet
- 1 pcCarrotNot yet
- 1 stalkSpring onionoptionalNot yet
- 3 cloveGarlicNot yet
- 3 cloveShallotNot yet
- 1 tspSaltNot yet
- ½ tspPepperNot yet
- 2 tbspCooking oilNot yet
Method
- 1
Slice the cabbage and carrot thin. Fry the shallots and garlic until fragrant.
- 2
Add the carrot, fry 2 minutes, then add the cabbage.
- 3
Push the vegetables aside, crack the eggs into the space, let them set slightly, then scramble.
- 4
Season with salt and pepper, fold through the vegetables, and scatter the spring onion.
Estimated nutrition per serving
- Energy
- 288 kkal
- Protein
- 12 g
- Carbohydrate
- 12 g
- Fat
- 22 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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