Healthy scrambled eggs with vegetables and basil
3 servings
25 minutes
A hearty scrambled egg with vegetables and basil is a gastronomic poem that combines simplicity and richness of flavor. Its history begins with a love for fresh seasonal products and the desire to create a nutritious yet exquisite dish. Eggplants give the eggs a tender, velvety texture, while tomatoes add a slight tang and juiciness. Garlic adds spiciness, and the mix of peppers and chili reveals vibrant flavors. Mayonnaise makes the dish creamy, while parmesan adds a rich cheesy note. The finishing touch is aromatic basil leaves that fill the eggs with freshness and delicate spice. It's an ideal option for a cozy breakfast or late dinner when you crave simple yet refined flavor enjoyment.
1
Peel the eggplant and cut it into small cubes. Add to heated olive oil in a pan. Fry on high heat for about 4 minutes, then stir.
- Eggplants: 1 piece
- Refined olive oil: 2 tablespoons
2
Chop the garlic coarsely.
- Garlic: 3 pieces
3
Cut the tomato into large pieces and salt it.
- Tomatoes: 2 pieces
- Sea salt: to taste
4
Add tomatoes and garlic to the pan, stir, and reduce the heat.
- Tomatoes: 2 pieces
- Garlic: 3 pieces
5
After 2 minutes, stir and add mayonnaise. Season with pepper mix and stir again.
- Mayonnaise: 2 tablespoons
- Five Peppers Mix: to taste
6
Add the yolks to a deep container and salt them.
- Egg yolk: 7 pieces
- Sea salt: to taste
7
After another 2 minutes of frying, pour in the yolks.
- Egg yolk: 7 pieces
8
Cover with a lid and reduce the heat slightly.
9
Add parmesan after 3-5 minutes.
- Grated Parmesan cheese: 2 tablespoons
10
Remove from heat and cover with a lid.
11
Serve after 2-3 minutes, seasoned with chili pepper and sprinkled with small basil leaves.
- Ground chili pepper: to taste
- Green basil: 1 sprig