ASIAN EGG BREAKFAST RECIPES

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HEALTHY ASIAN-INSPIRED QUINOA AND EGG BREAKFAST | ALLRECIPES



Healthy Asian-Inspired Quinoa and Egg Breakfast | Allrecipes image

A healthy breakfast of quinoa and eggs with Asian influence and a little spice! A much better alternative than wheat or other bad carbs and it has a ton of flavor.

Provided by Swest

Categories     Breakfast and Brunch    Eggs

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

2 cups water
1 cup quinoa, rinsed and drained
¼ teaspoon salt
1?½ teaspoons olive oil, or as needed
1 medium bell pepper, chopped
1 tablespoon sliced green onions
1 clove garlic, minced
3 large eggs, whisked
2 tablespoons soy sauce
1 tablespoon sriracha sauce, or to taste

Steps:

  • Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
  • Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
  • Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.

Nutrition Facts : Calories 239.5 calories, CarbohydrateContent 30.3 g, CholesterolContent 139.5 mg, FatContent 8.2 g, FiberContent 3.7 g, ProteinContent 11.6 g, SaturatedFatContent 1.7 g, SodiumContent 814.5 mg, SugarContent 1.2 g

ASIAN STYLE SCRAMBLED EGG BREAKFAST RECIPE - AUSTRALIAN EGGS



Asian Style Scrambled Egg Breakfast Recipe - Australian Eggs image

Impress your friends with a quick and easy Asian Style Scrambled Egg Breakfast recipe that is sure to keep everyone at the table happy and full!

Categories     Breakfast Recipes    Vegetarian

Total Time 20 minutes

Yield 2

Number Of Ingredients 8

Cooking oil spray
150g baby bok choy, halved lengthways
2 eggs, at room temperature
2 egg whites, at room temperature
2cm piece fresh ginger, finely grated
2 green onions (shallots), thinly sliced
1 fresh long green chilli, deseeded and chopped
Oyster sauce, to serve

Steps:

  • Whisk eggs and egg whites together in a bowl. Season.
  • Spray a medium non-stick frying pan with oil to grease. Heat over medium-low heat. Add bok choy and 1 tbs water. Cook until vibrant and almost tender. Transfer to a plate. Add green onions, ginger and chilli to pan. Cook, stirring, for 1 minute or until tender. 
  • Add egg mixture to pan and swirl to coat pan base. Cook without stirring for 30 seconds. Using a wide spatula, push the set eggs around outer edge toward the centre of the pan, tilting pan to allow the uncooked eggs to run over the base. Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset.
  • Remove from heat. Add bok choy and serve with a drizzle of oyster sauce.

Nutrition Facts : Calories 139 calories, CarbohydrateContent 2.3 grams carbohydrates, SugarContent 2 grams sugar, FatContent 7.5 grams fat, SaturatedFatContent 1.7 grams saturated fat, FiberContent 3.1 grams fiber, ProteinContent 14.2 grams protein, SodiumContent 394 milligrams sodium, ServingSize 192g

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