why make this recipe
Broccoli and Carrot Scrambled Eggs is a quick and nutritious meal that packs a lot of flavor. It’s a great way to include vegetables in your diet, and it takes only a few minutes to prepare. This dish is perfect for breakfast, lunch, or even a light dinner. It’s also an easy recipe to customize with whatever veggies you have on hand.
how to make Broccoli and Carrot Scrambled Eggs
Ingredients:
- 1 head of broccoli, cut into small florets
- 2 medium carrots, sliced
- 4 large eggs
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- Salt and black pepper to taste
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
Directions:
- Soak broccoli florets in salt water for 10 minutes, then wash and drain.
- Heat cooking oil in a pan over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced carrots and stir-fry for a few minutes until slightly softened.
- Add the broccoli florets to the pan and continue to stir-fry until they turn bright green and are tender-crisp.
- Crack the eggs into the pan and scramble them with the vegetables.
- Season the mixture with salt, black pepper, oyster sauce, and soy sauce. Mix well.
- Cook until the eggs are set and the flavors are combined.
- Serve hot.
how to serve Broccoli and Carrot Scrambled Eggs
Serve the Broccoli and Carrot Scrambled Eggs hot on a plate. It goes well with toasted bread, rice, or even on its own. You can garnish it with some chopped green onions or sesame seeds for extra flavor and crunch.
how to store Broccoli and Carrot Scrambled Eggs
If you have leftovers, let the scrambled eggs cool completely before placing them in an airtight container. You can store them in the refrigerator for up to 2-3 days. When you’re ready to eat, simply reheat in a pan over low heat until warmed through.
tips to make Broccoli and Carrot Scrambled Eggs
- Make sure not to overcook the eggs. They should be just set and still moist.
- Feel free to add other vegetables like bell peppers, spinach, or mushrooms.
- For extra protein, you can toss in some cooked chicken or tofu.
variation
You can switch up the sauces by using teriyaki sauce instead of oyster or soy sauce for a different flavor. You could also add cheese for a creamy touch.
FAQs
1. Can I use frozen broccoli and carrots?
Yes, you can use frozen broccoli and carrots. Simply thaw them before cooking.
2. Can I make this recipe vegan?
Yes, you can replace eggs with scrambled tofu or chickpea flour mixed with water to create a similar texture.
3. How can I make this dish spicier?
You can add a pinch of red pepper flakes or some chopped fresh chili for a bit of heat.
Broccoli and Carrot Scrambled Eggs
Ingredients
Vegetables
- 1 head head of broccoli, cut into small florets
- 2 medium medium carrots, sliced
- 2 cloves cloves garlic, minced
Eggs and Seasoning
- 4 large large eggs
- 1 tablespoon cooking oil For sautéing
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Salt and black pepper to taste
Instructions
Preparation
- Soak broccoli florets in salt water for 10 minutes, then wash and drain.
Cooking
- Heat cooking oil in a pan over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced carrots and stir-fry for a few minutes until slightly softened.
- Add the broccoli florets to the pan and continue to stir-fry until they turn bright green and are tender-crisp.
- Crack the eggs into the pan and scramble them with the vegetables.
- Season the mixture with salt, black pepper, oyster sauce, and soy sauce. Mix well.
- Cook until the eggs are set and the flavors are combined.