Recipe (english)

Scrambled eggs Vegetables Pan

Scrambled eggs Vegetables Pan
Quantity Ingredient
150 g Triple potatoes
150 g Turkey breast
100 g Carrots
100 g Spitz cabbage
100 g Leeks
1 Onions
2 tbsp Maize Germ Oil
3 Eggs
Pepper & Salt

Scrambled eggs vegetable pan is prepared with juicy turkey breast and tender pointed cabbage, whereby this low-calorie dish tastes particularly hearty. Cook small triplets of potatoes as jacket potatoes in about 20 minutes until done. Cut turkey breast into bite-sized cubes as shown in the picture above. Peel the carrots and cut them into thin slices. Remove the outer leaves from the pointed cabbage. Cut off a piece of pointed cabbage and cut into bite-sized strips. Clean the leeks and cut into rings. Peel the onion and cut into small cubes. In a large pan, first heat 1 tablespoon of corn oil and fry the turkey breast cubes vigorously. Remove the turkey breast from the pan and place on a plate. Pour the vegetables into the dripping and fry them vigorously for a short time while turning them several times with the turner. Reduce the temperature and keep the vegetables warm at a low temperature. Drain the cooked potatoes, place in cold water to cool quickly, peel and halve. Pour the vegetables into a bowl. Heat the remaining corn oil in the pan and sauté the potatoes briefly. Add the vegetables and turkey and mix well. Beat the eggs in a bowl, whisk with a fork and spread over the vegetable pan. Season scrambled eggs, vegetables, pan with pepper and salt and let the scrambled eggs set while stirring occasionally.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
385 kcal
25 g
35 g
24 g

(C)opyright by Marions Kochbuch