I often make scrambled eggs, and not just for breakfast, but also for lunch and sometimes even for dinner. Scrambled eggs are very filling – so who says you can’t eat them for dinner 🙂
In addition to being tasty and filling, there are so many other advantages of scrambled eggs. The first advantage is that crambled eggs are very quick to make – it takes about 2 minutes and your meal is ready! Also, they are very easy and foolproof – unlike an omelette, there is no need to flip them, so even a beginner cook can make them with ease. Scrambled eggs are also one of the cheapest meals to make – even if you use the most expensive organic eggs, it will still be less than $1 per person!
Scrambled eggs is also a perfect recipe for using up leftovers from the fridge. If you have any leftover deli meat or vegetables from last night’s dinner, just chop it up and mix with the eggs. In this recipe, I used deli turkey slices and leftover roasted cauliflower.
If can also use fresh or frozen cauliflower (if frozen, defrost in a microwave). You can use the microwave to cook cauliflower – a small quantity will be cooked in just 1 minute on High.
Scrambled Eggs Recipe With Turkey And Cauliflower
- 3 eggs
- 1 tbsp milk
- 2 turkey slices, chopped
- 5 cauliflower florets, cooked and chopped
- 1 green onion stalk, chopped
- 1/4 cup shredded cheese
- 1 tsp vegetable oil
- Heat the oil in a non-stick frying pan over medium-high heat.
- Lightly whisk the eggs and milk with a fork in a bowl.
- Add chopped turkey, cauliflower, onion and cheese and mix.
- Pour egg mixture onto a frying pan. Cook, stirring every 5 seconds, for 1 minute, or until the eggs are set.
Enjoy these delicious scrambled eggs! They are very yummy and filling. And if you add a toast with jam on the side, it will be quite a feast!
If you like eggs, you will also love my homemade Egg McMuffin recipe – yum!