Vegetarian quorn colombian scrambled eggs
Vegetarian Quorn Colombian scrambled eggs offer a nutritious breakfast twist with sautéed onions and tomatoes, complemented by cheddar cheese. This easy recipe combines the savory flavors of sausage and fresh veggies, ideal for a wholesome morning meal.
Cook time 12 min
Prep time 10 min
Ingredients:
1 tbsp butter1/2 tomato
1/8 onion
6 oz vienna sausage
6 eggs
1 oz cheddar cheese
Vegetarian quorn Colombian scrambled eggs are a delicious and nutritious twist on a classic breakfast dish, infused with the flavors of Colombia. Ideal for vegetarians, this recipe incorporates quorn as a meat substitute, complemented by fresh veggies and cheese for a wholesome and savory start to your day.
Instructions:
- Start by preparing all your ingredients: Dice the tomato, finely chop the onion, slice the vegetarian Quorn sausages, and grate the cheddar cheese.
- Place a large non-stick skillet over medium heat and add the butter. Allow it to melt completely.
- Add the chopped onions to the skillet and sauté for 2-3 minutes, or until they start to turn translucent.
- Add the diced tomatoes to the skillet and cook for another 2 minutes, stirring occasionally, until the tomatoes begin to soften.
- Add the sliced Quorn sausages to the skillet. Cook for 3-4 minutes, stirring occasionally, until they are browned and heated through.
- While the sausages are cooking, crack the eggs into a bowl and whisk them until the yolks and whites are fully combined and slightly frothy.
- Reduce the heat to medium-low and pour the whisked eggs into the skillet. Allow them to cook without stirring for about 30 seconds, then gently stir with a spatula.
- Continue to cook the eggs, stirring occasionally, until they start to set but are still slightly runny.
- Sprinkle the grated cheddar cheese over the eggs and gently fold it in. Cook for an additional 1-2 minutes, or until the eggs are fully cooked and the cheese is melted.
- Remove the skillet from the heat and transfer the scrambled eggs to a serving plate.
- Garnish with fresh herbs or a sprinkle of black pepper if desired.
Bringing together the richness of eggs and the diverse flavors of fresh veggies, quorn, and cheese, vegetarian quorn Colombian scrambled eggs make for a hearty and flavorful meal. Enjoy this satisfying dish as a nutritious breakfast or a delightful brunch, sure to please both vegetarians and non-vegetarians alike.
Vegetarian quorn colombian scrambled eggs FAQ:
A large non-stick skillet is recommended for this recipe. This allows enough space for the ingredients to cook evenly and prevents sticking.
The scrambled eggs are done when they are fully set yet still slightly creamy. They should not be runny; ideally, they should be soft and fluffy with melted cheese incorporated.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
For a substitute, you can use any vegetarian sausage or crumbled tofu seasoned with your favorite spices. Just ensure the alternative fits your dietary preferences.
Cook the eggs for about 3-5 minutes, stirring occasionally, until they are set but still slightly runny. Remove from heat when they appear slightly undercooked, as they will continue to cook off the heat.
Tips:
- To bring out the flavors of the vegetables, consider sautéing the tomato and onion until they are slightly caramelized before adding other ingredients.
- Whisk the eggs thoroughly with a pinch of salt and pepper before cooking to ensure they are airy and fluffy.
- Cook the eggs on a low to medium heat to avoid overcooking and to achieve a creamy texture.
- Stir constantly but gently to create soft curds of egg, rather than over-mixing which can make the eggs rubbery.
- Feel free to add some fresh herbs like cilantro or parsley for an added burst of flavor and color.
Nutrition per serving
3 ServingsCalories 370kcal
Protein 22g
Carbohydrates 3.96g
Fiber 0.33g
Sugar 1.08g
Fat 30g
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