Super-Simple Thai Herb Egg & Veg Skillet (~320 kcal)

Ingredients

• 1 Egg
• 1 Large egg white
• 70 g Mixed vegetables (canned)
• 1 Spring or scallions (includes tops and bulb) onions
• 1 tbsp Lime juice
• 1 tsp Light soy sauce or fish sauce (use soy if vegetarian)
• 1 Small handful fresh coriander or basil
• 1 tsp Neutral oil
• 1 To taste black or white pepper

Method

1. 0

   Beat 1 whole egg with 1 egg white in a bowl and season lightly with pepper.

2. 1

   Chop mixed vegetables and spring onion into bite-sized pieces; if using frozen veg, defrost briefly.

3. 2

   Heat the oil in a non-stick pan over medium heat.

4. 3

   Add the mixed vegetables and stir-fry for 3–4 minutes until hot and tender-crisp.

5. 4

   Pour the beaten egg over the vegetables. Let it set slightly, then gently scramble or leave as a soft omelette-style mix.

6. 5

   Season with soy or fish sauce (if using) and lime juice, and stir gently.

7. 6

   Turn off the heat and sprinkle with chopped spring onion and fresh coriander or basil. Serve warm as a quick Thai-style breakfast skillet.

Nutrition Facts