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 have Scrambled eggs, broccoli and tomatoes over pasta using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Scrambled eggs, broccoli and tomatoes over pasta
- You need 4 oz of Jovial's brown rice spaghetti.
- Prepare 1 of broccoli.
- Prepare 2 of large vine ripen tomatoes.
- It's 2 of large eggs, beaten.
- It's 2 of garlic cloves, minced.
- You need to taste of Fish sauce.
- It's 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. In a small bowl, beat together the eggs and cheese; set aside. Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice.
Scrambled eggs, broccoli and tomatoes over pasta instructions
- Bring a large pot of water to a rolling boil. Cook the pasta 2 minutes shy of the package instructions..
- 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..
- Add broccoli florets and cook for a few minutes until fully cooked. Season it with fish sauce..
- 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!.
Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes. Whisk evaporated milk and cornstarch in medium bowl until blended; whisk in eggs and basil. Stir mixture constantly just until sauce thickens; remove from heat.
