Recipe: Scrambled Eggs with a Twist
This dish is so easy and very nutritious. If you want to forego the toast, wrap the scrambled eggs inside of a warm whole-wheat chapati to make an egg burrito. No matter how you serve the scrambled eggs, the fresh salsa is what really makes this traditional breakfast food better than usual.
Scrambled Eggs with Salsa and Green Melon
Preparation Time: 10 minutes
Cook Time: 10 minutes
Servings:Makes 6 servings
- Chopping Knife
- Chopping Board
- Mixing Bowl
- Handheld Whisk
- Wooden Spoon
- Frying Pan
- Electric Oven
- Small Bowl
- 1 tablespoon olive oil
- 1/2 cup sliced mushrooms, optional
- 1/2 cup sliced spring onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow or green bell pepper
- 6 whole eggs
- 1 teaspoon salt
- 1/4 cup milk
- 1 bunch dania (1/2 cup dania leaves)
- 1 cup chopped tomatoes
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1 small red chili, seeds removed and minced
- 2 tablespoons freshly squeezed lime juice
- 6 slices whole grain bread
- 6 slices honeydew melon (known locally as green melon)
Make the salsa:
1. Hold the dania under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. The seeds are removed from the small red chili to make the dish less chilly.
2. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.
Make the eggs:
1. Smear a nonstick medium frying pan with 1/4 teaspoon of the oil and set it over medium heat.
2. Fry (or sauté) the mushrooms (if using), onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes. Remove from the heat.
3. Whisk the eggs, salt and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny.
4. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. Remove from the heat and cover to keep warm.
5. Cut each bread slice diagonally, put them on a cookie sheet, and toast them in the oven on the mid-level rack for less than 30 seconds on each side. If you don’t have an oven, you can toast the bread in a dry frying pan until browned to your liking.
Serve the eggs with toast or wrapped in chapati, a slice of honeydew melon, and a small bowl of salsa.
By Amanda Gicharu.