| Prep: 10 mins | Cook: 10 mins – 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 18g | 5g | 5g |
| sugars | fibre | protein | salt |
| 2g | 1g | 14g | 0.3g |
We all have those dishes that hold a special place in our hearts, for me, that’d be the Moringa and Egg Scramble. It reminds me of the early hustle and bustle of New York mornings – the ones where every minute is precious but a good, hearty breakfast remains non-negotiable.
The Harmony of Taste and Nutrition
What drew me to this recipe was not only its delightful melding of flavors, but its strong focus on nutrition. High in proteins, eggs are the mainstay of this dish. Paired with the superfood that is Moringa, the concoction turns into a powerhouse of nutrients beneficial for overall health. Moringa, often touted as a ‘miracle tree’, is rich in vitamins, minerals, and antioxidants. It all wraps up in a flavorful symphony of colors and texture, signifying the diversity of my hometown – the Big Apple.
Inspiration & Complementary Dishes
While Moringa and Egg Scramble is equally satisfying as a stand-alone main course for breakfast, it has its roots in dishes found around the world. From Spain’s beloved Tortilla Española, the French oeufs brouillés, to the classic American breakfast scramble, there’s a common thread of comfort and nourishment that runs through them. This scramble works wonderfully as a filling for a breakfast burrito or paired with a simple green salad for a light lunch. Add a toasted bagel on the side, and you’ve got a meal that mirrors New York’s culinary mosaic.
A Recipe Close to the Heart
Perhaps it’s my love for the stage that makes me appreciate the drama and diversity in a recipe like this Moringa and Egg Scramble. Like crafting a riveting performance, throwing together something exquisite to savor comes from the heart. It’s the fusion of variety and healthfulness in this dish, close-knit with my New Yorker roots, that places it so high on my list of favorites. Whether I’m fixing it up for a rushed weekday breakfast or enjoying a leisurely Sunday brunch at home with my spouse, this recipe never fails to bring a touch of gourmet magic to our table.
What You’ll Need
- 12 large eggs
- 1/4 cup of milk
- 1/4 cup of fresh Moringa leaves
- 2 tablespoons of olive oil
- 1 cup of diced tomatoes
- 1/2 cup of diced red onion
- 1/2 cup of diced green bell pepper
- 1 clove of garlic, minced
- Salt to taste
- Pepper to taste
- 1/4 cup of shredded cheese (optional)
- Fresh herbs for garnish (optional)
Method
Step One
Start by beating the 12 large eggs in a bowl. Then add 1/4 cup of milk and continue to beat until they’re well mixed. Set aside.
Step Two
Heat up 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. To the hot oil, add the 1/2 cup of diced red onion, 1/2 cup of diced green bell pepper and 1 clove of minced garlic. Saute until the vegetables are soft and the onion starts to look translucent. This should typically take about 5 minutes.
Step Three
Next, add the 1 cup of diced tomatoes and the 1/4 cup of fresh Moringa leaves to the pan. Continue to saute until the tomatoes are cooked down and the Moringa leaves are wilted. This should take about another 5 minutes.
Step Four
Now, pour the previously set aside egg and milk mixture into the pan with the vegetables. Stir gently and constantly, ensuring all the ingredients are well mixed. Allow the eggs to cook until they’re no longer runny. This should take about 3-5 minutes.
Step Five
After the eggs are cooked, season with salt and pepper to taste. If you’re using cheese, add the 1/4 cup of shredded cheese and stir until it’s melted and well incorporated.
Step Six
Remove the Moringa and Egg Scramble from heat and let it cool for a couple of minutes before serving. For optional garnishing, sprinkle with fresh herbs just before serving. Enjoy!
