Traditional recipes

Courgette and salsa scrambled eggs recipe

Courgette and salsa scrambled eggs recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

A scrambled egg brunch dish with salsa and grated Cheddar. It's another way you can sneak more veg into your meals!

1 person made this

IngredientsServes: 4

  • 1 large courgette
  • 8 eggs
  • 120g salsa
  • 75g grated Cheddar cheese, or to taste
  • salt and ground black pepper

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Grate courgette and press out excess moisture; drain in a colander.
  2. Crack eggs into a large nonstick pan over low heat. Gently break yolks and marble into whites. Add courgette and salsa as eggs cook. Cook until eggs are almost set, about 5 minutes. Stir in grated cheese; cook until melted, about 2 minutes. Season to taste with salt and pepper.

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Healthy scrambled eggs – Recipe

Scrambled eggs are made extra special by adding smoked salmon. Serve with fresh watercress and grilled vine tomatoes for a more filling breakfast.

Ingredients
8 midi vine tomatoes, halved
low-calorie cooking spray
3 large free-range eggs
35g/1¼oz smoked salmon, roughly chopped
1 tbsp chopped chives
25g/1oz fresh watercress, to serve
freshly ground black pepper

Method
Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.

Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.

Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.

Divide the tomatoes between two plates and serve with the scrambled eggs and watercress.


Scrambled eggs with a twist

Combining celery leaves, so often discarded, and scrambled eggs yesterday whisked up a simple and healthy start to the day.
It’s so quick and easy to make and served on a slice of low carb toast it’s become a family favourite.

Ingredients - Serves 1

salt and ground black pepper to season

Whisk eggs and add chopped celery tops and season.

Pan fry the mixture in a little butter while stirring. Toast and butter your low carb bread.

Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.


Courgette ribbons

These make a perfect low-carb alternative to wide ribbons of pasta such as pappardelle. After cooking toss them briefly into any pasta sauce from ragu to seafood to cheese. Alternatively, have them as a side dish with meats and fish.

Ingredients - Serves 2

300g courgettes, (1 to 2 courgettes)

1 tablespoon extra-virgin olive oil

salt and freshly ground black pepper

Heat the oven to 220˚C/fan 200˚C/gas mark 7. Line a baking tray with parchment.

Use a spiraliser with the thinnest slicer attachment to make ribbons. Alternatively use a knife, potato peeler, mandolin or cheese slicer to make thin ribbons of vegetables. With a little practice you will find the best gadget and method of preparing them. You can hold the vegetable down with a fork when your fingers get too close to the cutter and chop any remaining awkward-to-cut parts by hand into dice. Toss the ribbons in a bowl with the oil and season. Spread the ribbons out onto the baking tray in curls rather than flat so the heat can circulate easily.

Bake for 4 to 5 minutes or until just cooked through.

Remove the courgettes from the oven and using tongs, add them to a sauce or straight onto plates, serve straight away.

Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.


Method

To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well.

Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a hole in the middle of the sauce. Place the butter in the clear area in the middle of the pan, then break 2 eggs into this space.

Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm. Slide the eggs and sauce onto a large plate and keep warm as you repeat this process three more times.

To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.


Tofu Scrambled “Eggs”

  • Author: Fork & Beans
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: Serves 2 - 3 1 x

Ingredients

  • 15 oz . organic sprouted tofu, firm
  • 1/2 tsp . onion powder
  • 1/2 tsp . garlic powder
  • 1/4 tsp . sea salt
  • 1/4 tsp . turmeric powder
  • 3 Tbsp .vegetable broth

Instructions

  1. Drain the tofu from the water.
  2. Heat a medium nonstick skillet (if you don’t have a nonstick skillet, please make sure your pan is well-greased) over medium-high heat. You can a little knob of nondairy butter too regardless for an even creamier taste.
  3. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  4. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
  5. Remove from heat and season with sea salt and pepper as desired.

Nutrition

  • Serving Size: 1/3 serving
  • Calories: 102
  • Sugar: 0.9g
  • Sodium: 65mg
  • Carbohydrates: 2.5g
  • Fiber: 1.3g
  • Protein: 12g

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Oh, you’re still here? I was just cleaning up. I thought for sure you would be gone by now, making yourself some tofu scrambled eggs.

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About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.


Prep the ingredients: finely chop the onions, red bell pepper and jalapeno and set aside. Drain the baked beans in a colander and gently rinse under cold water. Leave the beans to drain in the colander. Grate the cheese if you haven’t done so already and set aside

Make the soft scrambled eggs: break the eggs into a bowl, whisk to break the yolk and season with salt, pepper and herbs if using. Whisk for another minute until combined, light and fluffy.

Place a medium-large skillet on medium heat, add butter and leave to melt. Pour the whisked eggs mixture into the hot skillet and swirl until the eggs covers the bottom of the skillet. Let it sit for about 15 to 20 seconds without stirring, this is just to let the egg set slightly before stirring.

Gently stir the eggs, lifting the cooked one over to the top to loosen the uncooked one, let the uncooked egg mixture set for another 10 seconds or so and fold over again. Repeat this until the egg is softly set. Transfer the egg to a plate and move on to assembling the quesadilla

On a low-medium heat, place a non-stick skillet, add the flour tortilla, then layer one half of the tortilla with the rest of the filling. Start with some shredded cheese, beans, peppers, onions, scrambled eggs, and more cheese.

Fold the other half of the tortilla over the one that is filled and gently press together then cook on each side until golden and cheese melted. (be careful when flipping the quesadilla so that the filling doesn’t pour out)

Repeat the process until you have exhausted the ingredients and tortilla wraps. Slice each quesadilla into 2.

Serve immediately with sour cream, salsa, ketchup, or any other dip of choice. Enjoy

Alternatively, put each wrap in the pan and fill with topping as you would with pizza, top with more cheese then finally cover with another tortilla wrap, once the bottom is cooked, carefully flip it and cook the other side until cooked and cheese melted. Transfer to a plate and slice into 4 wedges. Serve and enjoy.

This recipe is vegetarian but can be made vegan with some few smart swaps.


Watermelon, green apple and lime salad

Yotam Ottolenghi’s watermelon, green apple and lime salad: if this doesn’t wake up your tastebuds, nothing will. Photograph: Louise Hagger/The Guardian

This dish screams summer, it screams virtuous and it definitely screams delicious. Even so, a few salted peanuts, pistachios or cashews would be a welcome addition. Serves six as a side.

½ medium watermelon (1.3kg), rind and seeds discarded, flesh cut into 7cm-long x 0.5cm-wide batons
2 granny smith apples, cored and cut into 7cm-long x 0.5cm-wide batons
3 limes – zest finely grated, to get 2 tsp, and juiced, to get 3 tbsp
1 tbsp olive oil
2 sticks lemongrass, woody outer leaves removed and discarded, trimmed and finely chopped
5g mint leaves
10g coriander leaves
Flaked sea salt
½ tbsp black mustard seeds, lightly toasted

Mix the salad just before serving, otherwise it will go soggy. In a large bowl, mix the watermelon, apple, lime zest, lime juice, olive oil and lemongrass with three-quarters of the herbs and three-quarters of a teaspoon of salt. Using your hands, lift the salad on to a platter. There will be a fair bit of juice at the bottom of the bowl, but you don’t need all of it – luckily, your hands will act as a natural sieve. Scatter over the remaining herbs and the mustard seeds, add a quarter-teaspoon of salt, toss gently and serve.


“Perico” Venezuelan Scrambled Eggs Recipe

In Venezuelan even just a simple scrambled eggs recipe needs to have punchy flavours, and these Scrambled Eggs Recipe certainly has it!

Traditionally this recipe is called “Perico” why? No idea as Perico in some parts of the country means a specific type of bird, anyhow…

I love to cook this recipe for a weekend breakfast or as weekend brunch. Served with crusty bread or even more traditional with arepas (Venezuelan bread), butter, jam and white tangy cheese and then you can call it a traditional Venezuelan breakfast.

What I most like about this recipe is the mix between the creamy eggs with the sweetness of the tomatoes, the rawness of the onion and the tanginess of the Coriander make an explosion of flavours that do perk up the tastes buds.


Breakfast Recipes

We all know breakfast is the most important meal of the day and I’m all about making something that’s super delicious to get my day started.

Of course, no one wants to be spending hours in the kitchen first thing in the morning so my breakfast recipes are normally pretty straight forward while being unforgettably tasty.

I’ve even got a few make ahead options like these vegetarian breakfast burritos or a breakfast bowl with hummus which are perfect for feeding a crowd or for meal prepping breakfasts for the week ahead.

When you’re got a bit more time on your hands pretty much nothing beats breakfast tacos or a chorizo shakshuka.