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Asian Style Scrambled Eggs

Veggie breakfast or lunch perfect for the weekend!

Serves: 2 Time: 10 minutes



  • 3 eggs

  • 2 egg whites

  • 1 tbsp soy sauce

  • 2 tsp sesame seeds

  • 200g mixed asian veggies (stir fry bags)

  • 1 tsp sesame seeds

  • Coriander, chopped to serve


  1. Whisk the eggs and egg whites together in a bowl, season with pepper and soy sauce.

  2. Heat 1 tsp sesame oil in a pan on medium-low heat. Throw in the veggies and 1 tbsp water, cook for 4-5 mins until tender then set aside.

  3. Add the egg mixture to a pan and swirl to coat the base. Cook for 30 secs without stirring. Then use a wooden spoon to push the set eggs to the outer edge of the pan and the raw eggs to the centre.

  4. Gently push the eggs around the pan every 15 seconds until set, then sprinkle with sesame seeds.

  5. Remove from the heat and serve with the cooked veggies, top with more sesame seeds and fresh coriander. Yum!


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