asian-style-scrambled-eggs

Breakfast recipe with low carbs and high protein paired up with Asian greens. The fusion of flavor and texture is quite extraordinary.

Ingredients:

Cooking Oil Spray

150g baby bok choy, halved lengthways

Two eggs at room temperature

Two egg whites at room temperature

2cm piece fresh ginger, finely grated

Two green onions (shallots), thinly sliced

One new, long green chili, deseeded and chopped

Oyster sauce to serve

Method:

1. In a large bowl, whisk together the egg yolks and whites. Season
2. Spray oil on a medium nonstick frying pan to grease. Heat on medium-low heat. Add 1 tbsp water and bok choy.
3. Cook until the mixture is vibrant and almost tender. Transfer onto a serving plate. Add green onions to the pan. Stir-fry for about 1 minute or until the green onions are tender.
4. Stir the egg mixture into the pan to coat it. Cook for 30 seconds without stirring.
5. Use a large spatula to push the eggs set around the outside edge of the pan towards the center while tilting the pan so that the uncooked egg runs over the bottom.
6. Gently move the eggs around in the pan every 15 seconds until you see soft folds forming and one-quarter of the mixture is not set. Remove from heat. Add bok-choy, and drizzle oyster sauce on top.