Asian-inspired flavours are a simple way to bring new life to your breakfast routine, and this quick dish proves you don’t need a long list of ingredients or hours in the kitchen. Light yet satisfying, these softly scrambled eggs are paired with colourful vegetables and finished with fragrant herbs for a fresh, savoury meal that’s just as suitable for a speedy lunch or easy weeknight dinner as it is for breakfast.
Serves 2
Ingredients:
3 eggs
2 egg whites
1 Tbsp soy sauce
2 tsp sesame oil
1¼ cup (200g) mixed Asian vegetables
1 tsp black sesame seeds
Coriander, to serve
Method:
Whisk eggs and egg whites together in a bowl. Season with pepper and soy sauce.
Heat 1 tsp of sesame oil in a pan over medium-low heat. Add the mixed veggies and 1 Tbsp of water. Season with salt and pepper and cook for 4-5 minutes until tender. Transfer onto a plate.
Add egg mixture to a pan and swirl to coat the base. Cook without stirring for 30 seconds. Using a wooden spoon, push the set eggs to the outer edge and the raw eggs to the centre.
Gently push the eggs around the pan every 15 seconds until set. Sprinkle with the sesame seeds.
Remove from heat and serve with the prepared vegetables — top with fresh coriander and additional sesame seeds, to serve.