How to Make Vegetable Scrambled Eggs
This one egg dish is practically made besides, also very healthy. In the recipe for scrambled vegetables, besides contained eggs, there are also various vegetables. You do not need to bother preparing side dishes and vegetables at dawn, enough with one practical recipe, then the need for protein and fiber will be sufficiently fulfilled.
Besides being served with warm white rice, scrambled vegetables can also be juxtaposed with baked bread. Can also be served with boiled potatoes as a source of carbohydrates. When fasting, carbohydrates from whole wheat bread and potatoes will provide satiety which is more durable than carbohydrates sourced from rice or noodles. In addition, variations in carbohydrate sources can also overcome boredom.
In preparing this vegetable scrambled recipe, the longest time needed is when cutting vegetables. Therefore, if you are worried that there is not enough time to cut, you can prepare vegetables before going to bed. Store vegetables that have been finely chopped in a container
airtight, and store in the refrigerator.
Recipe for Scrambled Arik Vegetables
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Ingredients
100 grams of carrots, sliced matchstick
100 grams of cabbage, finely sliced
100 grams of beans, finely sliced slices
100 grams of cauliflower, sliced according to the florets
1 tomato, small sliced dice
3 eggs
2 cloves of garlic
1 tbsp of pepper
1 tsp salt
½ teaspoon of sugar
5 tablespoons of water
Fried onion
How to make
Blend the garlic, pepper and salt. Saute fine spices until fragrant, add carrots, cabbage, beans, tomatoes and cauliflower. Cook until the vegetables are slightly wilted, add water. Break the egg over the vegetables, and stir until the eggs break.
Cook until the eggs are cooked. Add sugar. Lift, serve warm with a sprinkling of fried onions on top. If you like, you can add grated easily melted cheddar cheese just before the vegetable scrambles are removed from the pan. With the use of cheese, you can eliminate the use of salt and flavoring.
Besides being served with warm white rice, scrambled vegetables can also be juxtaposed with baked bread. Can also be served with boiled potatoes as a source of carbohydrates. When fasting, carbohydrates from whole wheat bread and potatoes will provide satiety which is more durable than carbohydrates sourced from rice or noodles. In addition, variations in carbohydrate sources can also overcome boredom.
In preparing this vegetable scrambled recipe, the longest time needed is when cutting vegetables. Therefore, if you are worried that there is not enough time to cut, you can prepare vegetables before going to bed. Store vegetables that have been finely chopped in a container
airtight, and store in the refrigerator.
Recipe for Scrambled Arik Vegetables
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Ingredients
100 grams of carrots, sliced matchstick
100 grams of cabbage, finely sliced
100 grams of beans, finely sliced slices
100 grams of cauliflower, sliced according to the florets
1 tomato, small sliced dice
3 eggs
2 cloves of garlic
1 tbsp of pepper
1 tsp salt
½ teaspoon of sugar
5 tablespoons of water
Fried onion
How to make
Blend the garlic, pepper and salt. Saute fine spices until fragrant, add carrots, cabbage, beans, tomatoes and cauliflower. Cook until the vegetables are slightly wilted, add water. Break the egg over the vegetables, and stir until the eggs break.
Cook until the eggs are cooked. Add sugar. Lift, serve warm with a sprinkling of fried onions on top. If you like, you can add grated easily melted cheddar cheese just before the vegetable scrambles are removed from the pan. With the use of cheese, you can eliminate the use of salt and flavoring.
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