Asian Scrambled Eggs

I liked these…my husband did not.  He is your regular meat and potatoes kind of guy.  He doesn’t need anything fancy and these Asian Scrambled Eggs were pretty fancy.  He ate most of them, but said that he’d prefer regular scrambled eggs with some cheese in them (which is a heck of a lot faster to make).  I thought these tasted great and loved that there was extra things going on with them (versus the plain ol’ boring scrambled eggs).  I would definitely make these again, but I guess I’ll be making them for one.

ASIAN SCRAMBLED EGGS

Serves 1

1 clove garlic, chopped
1.5 tsp fresh ginger, chopped
1 tsp peanut oil
1/2 cup mushrooms, chopped
5 snow peas, quartered
1/4 red bell pepper, chopped
3 medium scallions (green onions), chopped
1.5 tsp reduced-sodium soy sauce
3 egg whites, plus 1 whole omega-3 egg, beaten

In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil. After a couple of minutes, add mushrooms, snow peas, and red pepper.

Stir-fry until mushrooms start to brown and lose most of their moisture. Add chopped scallions. Stir-fry for another couple of minutes while drizzling half of the soy sauce over the mixture; remove vegetables from skillet.

Add remaining oil, then eggs. When eggs start to bubble around the edges, stir them with a spatula until scrambled. Just before eggs are completely cooked, add vegetables and mix thoroughly.

Serve warm, with remaining soy sauce drizzled over top after cooking.