Recipe: Appetizing Scrambled eggs, broccoli and tomatoes over pasta

Scrambled eggs, broccoli and tomatoes over pasta. A fast meal of eggs scrambled with tomatoes, and then seasoned with salt, sugar, and soy sauce. A great summertime recipe for using fresh tomatoes. This was the very first recipe I cooked, with a little help from my parents.

View full nutritional breakdown of Scrambled Eggs with Tomatoes and Broccoli calories by ingredient. Heat Olive oil in a saute pan over medium heat. Add onions and broccoli, and saute onions until translucent. You can cook Scrambled eggs, broccoli and tomatoes over pasta using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Scrambled eggs, broccoli and tomatoes over pasta

1. It's 4 oz of Jovial's brown rice spaghetti.
2. Prepare 1 of broccoli.
3. Prepare 2 of large vine ripen tomatoes.
4. You need 2 of large eggs, beaten.
5. Prepare 2 of garlic cloves, minced.
6. Prepare to taste of Fish sauce.
7. Prepare 4 Tsp of Olive oil.

Pour in eggs and cook, stirring occasionally to scramble. Scrambled eggs with tomatoes is a common variation of scrambled eggs. Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally. You don't want the broccoli too soft.

Scrambled eggs, broccoli and tomatoes over pasta instructions

1. Bring a large pot of water to a rolling boil. Cook the pasta 2 minutes shy of the package instructions..
2. While pasta is cooking, scramble two beaten eggs in olive oil and set aside. In the same wok, sauté minced garlic in olive oil until aromatic and add sliced tomatoes. Keep sauté until red juice come out..
3. Add broccoli florets and cook for a few minutes until fully cooked. Season it with fish sauce..
4. When pasta is almost done, transfer them into the wok. Add scrambled eggs. Adjust seasoning until desired saltiness. Add a few spoons of pasta water if it gets too dry. Serve immediately!.

Add cheese if you like and cover until melted. In a small bowl, beat together the eggs and cheese; set aside. The recipe teaches how to cook Scrambled Eggs with Tomatoes, which tastes sour-sweet and is good for Add in tomato chunks when the cooking oil is hot. Do follow the recipe above to prepare the eggs and tomatoes, because the proportion of the. Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.