Recipes
Scrambled Eggs with Red Kidney Beans
There is no better way to start the day than with a hearty helping of scrambled eggs on toast. This recipe takes scrambled eggs to next-level delicious. Full of veggies, herbs and spices, these eggs will keep you full right until lunch.
Ingredients
4 large eggs
½ tsp turmeric
1 tbsp extra virgin olive oil
1 red onion chopped
1 red pepper chopped into 2cm pieces
1 x 400g can Lodi Kidney Beans Dark Red, drained & rinsed
1 red chilli, seeds removed and finely chopped
1 small garlic clove, crushed (optional)
1 tsp dried mixed herbs
½ tsp paprika
½ tsp sea salt
½ tsp freshly ground black pepper
100% wholewheat toast
chopped parsley – garnish
Method
1. Crack the eggs into a small bowl, add the turmeric and whisk until well combined. Also, this will incorporate lots of air into the eggs for a light and fluffy scramble.
2. In a large skillet, heat the oil on medium-high heat. Sauté the onions for 5 minutes until they start to turn translucent.
3. Add the red pepper, red kidney beans, red chilli, garlic, mixed herbs, paprika, salt and pepper into the pan with the onion and sauté for another 5-7 minutes.
4. By now, the vegetables should have softened with a nice bite. When you are happy with the texture of the vegetables, turn the heat down to medium-low.
5. Now, slowly add the egg and turmeric mixture to the pan. Gently lift and fold the egg mixture away from the base of the pan with a wooden spoon, so the egg sets evenly. After about 2 minutes, the egg should have fully set.
6. Serve and enjoy.
7. This recipe serves 4 people.
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