Scrambled eggs with vegetables

Name: scrambled eggs with vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indonesian
Ingredients: 4 medium carrots; 100 g sugar snaps; 200 g Broccoli; 2 Red peppers; 2 onions; 2 cloves garlic; 1 el oil; 2 el ketjapmarinade; 2 Eggs; salt and freshly ground pepper; nutmeg; 10 g fresh coriander; sambal

A delicious indonesian recipe. The vegetarian side dish contains the following ingredients: carrots, sugar snaps, broccoli, red peppers, onions, garlic, oil, sweet soy sauce, eggs, salt and freshly ground pepper, nutmeg, fresh coriander and sambal.

Ingredients

Directions

Clean vegetables.
Cut carrots into thin slices.
Cut sugar snaps.
Bring pan to the boil with plenty of water.
Roast carrots and sugar snaps for about 2 minutes.
Drain and let vegetables drain.
Broccoli into small florets of about 2 cm.
Cut peppers into half, remove seed lists and cut peppers into thin strips.
Peel and finely chop onions and garlic.
stir fry with 1 tbsp oil.
Season the onion and garlic gently for 1 minute.
Carrot, broccoli, sugar snaps, pepper strips and 2 tbsp.
Marinade marinaded and stir-fry for about 4 minutes until all is al dente.
Add 3/4 dl of water and cook for about 2 minutes on a high heat.
Dice eggs with salt, pepper and pinch nutmeg, and pour over vegetables.
Allow the stir-frying egg to solidify in approx.
2 minutes.
Grind coriander and create it.
Season with sambal..

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Nutrition

105Calories

Sodium8% DV200mg

Fat8% DV5g

Protein14% DV7g

Carbs3% DV8g

Fiber4% DV1g

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