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Eggplant and Tomato Breakfast Scramble
Eggplant and Tomato Breakfast Scramble

Eggplant and Tomato Breakfast Scramble
A hearty and nutritious breakfast scramble with eggplant and tomatoes.
Eggplant and Tomato Breakfast Scramble
Ingredients:
1
Servings
  • 3
    item
     egg
  • 150
    g
     eggplant
  • 1
    item
     tomato
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 10
    g
     parsley
Preparation Time: 20 minutes
Eggplant and Tomato Breakfast Scramble
Instructions:
  1. Dice the eggplant, tomato, and onion.
  2. Heat olive oil in a pan over medium heat.
  3. Add onion and sauté until translucent.
  4. Add eggplant and cook until soft.
  5. Add tomato and cook for another 2 minutes.
  6. Beat the eggs in a bowl and season with salt and pepper.
  7. Pour the eggs into the pan and stir gently until cooked through.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 400 g Per 100g
Energy 400 kcal 100 kcal
Protein 21 g 5.3 g
Fibre 6 g 1.5 g
Salt 1.2 g 0.3 g
Sugar 8 g 2.0 g
Carbohydrates 20 g 5.0 g
Fat 28 g 7.0 g
  • 3
    item
     egg
  • 150
    g
     eggplant
  • 1
    item
     tomato
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 10
    g
     parsley
1
Servings
0

Dice the eggplant, tomato, and onion.

Heat olive oil in a pan over medium heat.

Add onion and sauté until translucent.

Add eggplant and cook until soft.

Add tomato and cook for another 2 minutes.

Beat the eggs in a bowl and season with salt and pepper.

Pour the eggs into the pan and stir gently until cooked through.

Garnish with chopped parsley before serving.

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