Green vegetable scrambled eggs

Name: Green vegetable scrambled eggs
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Broccoli; 100 g Sweet peas; 1 collar Rocket; 1 collar Parsley; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Sesame seed; 1 TABLESPOON Oil; 4 discs (42 g each) Pumpernickel

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Broccoli
100 g Sweet peas
1 collar Rocket
1 collar Parsley
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2 TABLESPOONS Sesame seed
1 TABLESPOON Oil
4 discs (42 g each) Pumpernickel

Directions

1
Clean and wash the broccoli and cut it into small florets. Wash, clean and cut the mangetouts into strips. Wash and clean the rocket, drain well and chop finely, except for something to garnish. Wash parsley, shake dry. Pluck off leaves and chop finely. Whisk eggs with rocket and parsley. Season with salt and nutmeg
2
Roast sesame seeds in a coated pan without fat, remove. Bring 150 ml water to the boil in the pan. Sauté broccoli and sugar snap peas in it. Simmer over high heat until the water has evaporated. Stir several times. Mix sesame seeds, up to about 1 teaspoon, into the egg.
3
Add oil to the vegetables. Pour the egg mixture into the pan, let it set at medium heat, pushing the egg and vegetable mixture together again and again with a spatula. Cut the pumpernickel diagonally in half and divide into 4 plates. Add scrambled eggs. Sprinkle with rocket and sesame seeds