Meatless Monday’s: Asain Style Scrambled Eggs

Who says weekday breakfasts need to be boring? This Asian-Inspired Sesame Egg Scramble is here to elevate your mornings (or your quick dinners!) with a burst of flavor and texture that’s anything but ordinary. Light yet satisfying, this dish combines fluffy, protein-packed eggs with tender, vibrant Asian vegetables, all kissed with the nutty aroma of sesame oil. It’s a dish that looks as good as it tastes—think glossy eggs, colorful veggies, and a sprinkle of black sesame seeds for that chef’s touch. Whether you're squeezing in a nourishing breakfast before a busy day or winding down with an effortless dinner, this recipe is ready to impress in just minutes.

Asain Style Scrambled Eggs

Ingredient List

3 eggs
2 egg whites
1 tbsp. soy sauce
2 tsp. sesame oil
1 ¼ cup (200g) mixed Asian vegetables
1 tsp. black sesame seeds
Fresh coriander, to serve

Directions

In a bowl, whisk together the eggs, egg whites, and soy sauce. Season lightly with pepper.
Heat 1 tsp. of sesame oil in a non-stick pan over medium-low heat. Add the mixed vegetables and 1 tbsp. of water. Season with salt and pepper and sauté for 4–5 minutes until tender. Transfer the cooked veggies to a plate.
Pour the egg mixture into the pan, swirling to evenly coat the base. Cook without stirring for 30 seconds, then use a wooden spoon to gently push the set eggs to the edges and the raw eggs to the center.
Continue gently pushing the eggs around every 15 seconds until fully set but still soft and creamy. Sprinkle with black sesame seeds.
Plate the scramble alongside the sautéed vegetables. Garnish with fresh coriander and an extra sprinkle of sesame seeds for a delightful finish.
Makes 2 servings.

Nutrition Facts

Calories per serving: 206
Fats per serving: 11 grams
Protein per serving: 15 grams
Carbohydrates per serving: 6 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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