I often have an intense craving for scrambled eggs. But I can’t always decide with what. I know cheese is an obvious choice but here in Cyprus we like to team our eggs with veggies such as tomatoes, spinach and courgettes. And I really like that.
I happen to like it so much that on more than one occasion I have made all three in one go. My plate looked phenomenal teamed with a kale and avocado salad.
Obviously the basis for this rich- in-protein dish are the eggs. You’ll need at least six to eight eggs to feed four people along with a salad.
So here’s what I do. Crack those babies open and whisk with some salt and pepper. Then move on to your veggies.
If you like eggs…
…with courgettes: Cut your courgettes into half and slice into half inch pieces. Sautee in a pan with some olive oil until soft. Then pour in the eggs, toss and cook until done.
…with tomatoes: Use ripe tomatoes, big, small, cherry or regular. You can either blend them slightly or cut them up. I prefer the latter because I like getting my hands dirty. No more than five minutes is required for this stir-fry dish which funnily I just read is popular in China. Hmm, I wonder who called dibs? As with the courgettes, pour the whisked eggs into the pan and cook until done.
…with spinach: You know that you should never boil spinach right? Always sautee otherwise there’s no point in even buying it. Again this shouldn’t take you more than a few minutes. You’ll notice the spinach begin to wilt and that’s when you should add the eggs. A quick stir to cook them well and voila. Please note that that the green stuff I’ve used in the picture is not spinach. It’s a local plant called Strouthia and you can find it in most supermarkets unless it grows somewhere around your house in which case lucky you!
By all means do what I do and go ahead and make all three at once. It makes such a wonderful colourful and filling meal. Eggs with these three veggies has to be one of the most popular dishes in our home because its so easy, inexpensive and healthy. Which ultimately means that I love making it. Remember to add a quick salad on the side and you’re good to go!
