| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 323 | 23g | 6g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 19g | 0.95g |
There are few things I cherish more than a hearty breakfast to kick-start the day, and the Egyptian Onion Scrambled Eggs is a culinary delight that dishes out both flavor and nourishment in equal measure. This vegetable-based recipe, brimming with effervescent Middle Eastern colors and vibrancy, is tantalizing to the palate and a breath of much-needed freshness in our fast-paced lives.
A Blend of Cultures
Just as my own ethnicity is a beautiful blend of the West Coast’s robust Californian spirit and the deep-rooted textures of Gujarati tradition, it is recipes like the Egyptian Onion Scrambled Eggs that echo my love for harmonizing multi-cultural cuisines. This recipe, in particular, reminds me of my fondness for Indian-American fusion dishes. The delicate symphony of fresh Egyptian onions and bell peppers – resplendent in red and green hues – intertwined with the crumbled feta and the unmistakable Indian inspiration of tomatoes and parsley, is akin to a gastronomic journey across continents.
A Healthy Choice
But it’s not just the delectable taste that ticks all the right boxes. This protein-rich morning staple, a unique twist to the traditional scrambled eggs, is a powerhouse of essential nutrients. Eggs are an excellent source of ‘complete protein’, providing all the essential amino acids in the right proportions. And with a generous helping of onions, bell peppers, tomatoes, and parsley, this wonder dish is bountiful in vitamins, dietary fiber, and several healthful compounds. The olive oil not only lends a flavorful depth but also contains heart-friendly monounsaturated fats. Did you know that olive oil is linked with numerous health benefits, including anti-inflammatory effects and better heart health?
Whether you are planning a cozy brunch or desire a wholesome school lunch for your little ones, the Egyptian Onion Scrambled Eggs can easily become a family favorite. In its colorful medley of nutrients, it also wonderfully encapsulates the ethos of my culinary journey: combining my passion for healthy, sustainable ingredients with creative fusions that span diverse culinary traditions.
Pair it up with a warm crusty bread or a simple Greek salad on the side, and you have a perfectly balanced meal. Or if you prefer, complement the scrambled eggs with some grilled vegetables for a more hearty spread. Whichever way you choose to enjoy it, you’ll find that this versatile recipe brings a bit of Mediterranean sun to your plate, and a whole lot of love from my kitchen to yours.
What You’ll Need
- 8 large eggs
- 1/4 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 medium Egyptian onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1/2 cup of crumbled feta cheese
- 1 cup of diced tomatoes
- 1/4 cup of chopped fresh parsley
Method
Step One
Crack the eggs into a bowl. Add the milk, salt and black pepper. Whisk until the ingredients are well-combined. Set this aside for later.
Step Two
Place a frying pan over medium heat and add the olive oil. Once the oil is hot, add the chopped Egyptian onion and sauté until it becomes translucent and aromatic.
Step Three
Add the finely chopped red and green bell peppers to the pan. Continue to sauté for another 5 minutes or until the peppers have softened.
Step Four
Now pour the egg mixture into the pan with the onions and peppers. Let it cook untouched for a while until the edges begin to set. Once the edges have set, stir gently to scramble the eggs. Continue to cook, stirring occasionally, until the eggs are mostly cooked but still slightly runny.
Step Five
Add the crumbled feta cheese and the diced tomatoes. Stir gently again to combine these with the scrambled eggs.
Step Six
Remove the pan from the heat. Sprinkle the chopped fresh parsley over the scrambled eggs. Let it sit for a moment to allow the heat of the eggs to slightly wilt the parsley.
Step Seven
Serve the Egyptian Onion Scrambled Eggs warm as it is or with some pita bread or toast on the side for a complete meal.
