scrambled eggs/bean salad
The scrambled eggs and bean salad made of brunch, the fluffy taste of the egg, the freshness of the salad, and the crunchy texture of the beans complete a meal of light, savory, and nutritious.
1 serving
Within 30 minutes
잔근육
Ingredients
  • egg
    1ea
  • Milk
    1T
  • cherry tomato
    2ea
  • onion
    1T
  • kidney beans
    2T
  • a young leaf vegetable
    1handful
  • dried plums
    3piece
  • Cooking oil
    1T
  • Salt
    little
  • ground pepper
    little
  • olive oil
    1T
  • balsamic vinegar
    1/2T
  • Basil pesto
    0.5T
  • lemon juice
    0.5T
Cooking Steps
STEP 1/9
First, I do scrambled eggs.Beat in eggs for 1 to 2 minutes and mix well with salt, pepper and milk.
STEP 2/9
Chop the onions, wash the cherry tomatoes clean and cut them in half.
STEP 3/9
Grease a pan preheated over medium-low heat with oil and stir-fry onions.
STEP 4/9
While frying onions, pour egg water and cook over low heat, stirring well with a wooden spatula.
STEP 5/9
Add oil and stir-fry the tomatoes slightly to finish.
STEP 6/9
Wash and dry young leaves.
STEP 7/9
I used canned beans.Cut the furun into small pieces.
STEP 8/9
Add 1T of olive oil, 1/2T of balsamic vinegar, 0.5T of basil pesto, 0.5T of lemon juice, a little salt and pepper and make a dressing.
STEP 9/9
Place the prepared young leaf vegetables and beans in a bowl and sprinkle the dressing to finish. Serve it with scrambled eggs.
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