Asian-style Scrambled Eggs

Prep: 12 minutes

Cook: 10 minutes

Serves: 2

Difficulty:

Cuisine:

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High protein, low carb breakfast recipe paired with Asian greens – the fusion of texture and flavour is something quite exceptional.

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Asian-style Scrambled Eggs

Ingredients:

Cooking oil spray

150g baby bok choy, halved lengthways

2 eggs, at room temperature

2 egg whites, at room temperature

2cm piece fresh ginger, finely grated

2 green onions (shallots), thinly sliced

1 fresh long green chilli, deseeded and chopped

Oyster sauce, to serve

Method:

Whisk eggs and egg whites together in a bowl. Season
Spray a medium non-stick frying pan with oil to grease. Heat over medium-low heat. Add bok choy and 1 tbs water
Cook until vibrant and almost tender. Transfer to a plate. Add green onions, ginger and chilli to pan. Cook, stirring, for 1 minute or until tender
Add egg mixture to pan and swirl to coat pan base. Cook without stirring for 30 seconds
Using a wide spatula, push the set eggs around the outer edge towards the centre of the pan, tilting pan to allow the uncooked eggs to run over the base
Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset. Remove from heat. Add bok choy and serve with a drizzle of oyster sauce

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