Surprising Ingredients You Can Use In Scrambled Eggs

Eggs are a quick and easy dish to make. Here are some ingredients you can use in scrambled eggs that will definitely impress your friends.

Eggs can be eaten daily. They are rich in quality proteins, help with the formation of brain tissue and strengthen the immune system. They are also sources of vitamins A, B, D and E and minerals such as phosphorus, selenium, iron, iodine and zinc.

These egg recipes are exquisite and very healthy. Your whole family will love them. Only your imagination sets limits on what you can use in scrambled eggs. Here are some ideas.

You can use ham and potatoes in scrambled eggs

Ingredients

• 4 eggs (80 g)
• Vegetable oil (to taste)
• 2 tablespoons cream (20 g)

• 1 tablet chicken broth
• 12 slices of ham (250 g)
• 4 ordinary potatoes (120 g)
• Chives, parsley and peppers for garnish

Instructions

1. Once the potatoes are peeled, cut them into strips or cut them to your personal preference.
2. Add oil to a pan and fry them until golden brown. Take them out and place them on absorbent paper to remove excess oil.
3. In a cup, beat the eggs together with the cream and add 1 chicken broth cube.
4. Then add the chopped ham and potatoes.
5. Pour the contents into a pan with a little hot oil. Stir gently until hard but still smooth.
6. The eggs are served on a flat plate and decorated with sweet peppers, parsley and chives.

Also read this article: More than 15 surprising ways you can use eggshells

Use silver beds in your scrambled eggs

Ingredients

• 4 eggs (80 g)
• Olive oil (to taste)
• A pinch of salt and pepper
• 400 grams of boiled silver beets
• 1/2 cup grated cheese (100 g)
• 2 cloves garlic
• 2 cups vegetable broth (400 ml)
• 2 tablespoons chopped onion (30 g)
• 1/2 cup cream or liquid cream (100 ml)

Instructions

1. Pour the onion into small pieces and fry it in oil.
2. Add the finely chopped Swiss silver beets, vegetable broth and cream and mix them thoroughly.
3. Salt and pepper to taste.
4. Beat the four eggs, adding them to the mixture, stirring constantly, until thick.
5. Put the eggs in small and deep dishes, and sprinkle grated cheese over them.

3. Colombian perico eggs

Ingredients

• 1 red tomato (30 g)
• 1 bunch chives
• 6 eggs (120 g)
• Salt and pepper (to taste)

• Optional: milk, cream
• Vegetable oil (according to your personal preference)

Instructions

1. Finely chop the chives.
2. Cut the tomato into pieces, but not too small.
3. Fry the chives in hot oil and add the tomato.
4. Add the beaten eggs with salt and pepper to taste
5. D u can get a splash of milk and a few tablespoons of cream. Stir slowly so as not to scatter.
6. Colombian perico eggs are served on flat plates. They go well with toasted wheat bread.

4. Eggs with mushrooms

Ingredients

• 4 eggs (80 g)
• ½ onion (20 g)
• 1 leek (30 g)
• ½ a green pepper (20 g)
• A pinch of salt and pepper
• 4 large mushrooms (50 g)

Instructions

1. Wash peppers, onions and leeks thoroughly and cut them into small pieces.
2. Cut the mushrooms into slices.
3. Put leeks and onions in a little oil over medium heat. When it starts to brown, add the pepper and stir the ingredients well together.
4. Add the mushrooms and continue stirring.
5. Beat the eggs in a bowl with salt and pepper to taste. Then pour them into the pan when the mushrooms are cooked and mixed well.
6. They are served accompanied by toast.

Also, check out this article: Is It Good Or Bad For You To Eat Eggs?

Spinach is a delicious ingredient you can use in scrambled eggs

Ingredients

• 1 1/2 cups fresh spinach (250 g)
• 3 large eggs (120 g)
• Cumin powder and salt (to taste)
• Olive oil (to taste)

Instructions

1. Wash and sift the spinach.
2. Saute the spinach in a pan with a little oil and a pinch of salt. You need to let them cook until they are reduced in size and then add eggs, salt and cumin.
3. Stir the ingredients constantly to make them mix well with the spinach and prevent them from sticking to the pan.
4. Cook for 5 minutes or until you get the desired texture.
5. These scrambled eggs go well with toast or small cubes of bread.