Vegetable Scrambled Eggs Topped with Feta
by Tarla Dalal
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Added to 6 cookbooks
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All-time favourite scrambled eggs just got an exciting facelift, by the addition of awesome veggies like onions, zucchini and tomatoes.
A good amount of spinach is added to the dish to add more volume and get a nice mouth-feel. A sprinkling of herbs boosts the taste and aroma of the dish while a topping of feta gives it a rich and satiating feel. It also makes it a delightful treat for cheese lovers.
You can enjoy the Vegetable Scrambled Eggs Topped with Feta on your toast or with your favourite Multigrain Bread or Whole Wheat Bread .
Served as breakfast, this is sure to make your day seem special. You can make it on a Sunday morning to rejuvenate yourself and your family after a long and busy week.
Have a go at other egg recipes like the Scrambled Eggs or Spanish Omelette .
- Separate 3 egg whites in a deep bowl whisk well and keep it aside. Do not use the yolk.
- Combine the remaining two whole eggs, salt and pepper powder in a deep bowl, ,mix well using a whisk and keep aside.
- Heat the olive oil in a broad non-stick pan, add the onions, zucchini, tomatoes, basil and rosemary, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
- Add the spinach and little salt and sauté on a medium flame for 1 minute.
- Add the egg whites and whole egg mixture to it and cook on a medium flame for 2 minutes, while scrapping the sides of the pan continuously.
- Finally top it with feta cheese.
- Serve immediately.
Nutrient values (Abbrv) per serving
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