How to make scrambled eggs for a light breakfast or a quick main course? It’s very simple, just follow our recipe
Scrambled eggs are a very tasty, nutritious and quick second course, but also a great breakfast idea if you like to make them savory. Here’s how to prepare them light, without fat or, at any rate, not too much.
Scrambled eggs recipe
To make scrambled eggs you only need eggs, so in fact this is a very light recipe, although very often to make them tastier and more flavorful you add parmesan cheese, milk or cream and butter. The light, fat-free version is much faster to prepare and easily digestible, perfect even for children, so we recommend it. Just beat the eggs with salt and pepper and then pour them into a hot nonstick pan lightly greased with oil. As soon as they start to set, stir them with a spatula and in a few minutes they will be ready. Do not overcook them otherwise they will dry out too much. The key is to keep the flame low and stir them slowly.
Scrambled eggs with milk
If you want to try the version with the addition of milk, use semi-skimmed milk, but still avoid Parmesan cheese because it is not necessary. You can also use vegetable milk if you prefer. If you are lactose intolerant, however, lactose-free milk might be a good option.
How to serve scrambled eggs
They are delicious warm on toasted bread, and if you like you can also enrich them with some vegetables. For example, cook some zucchini cut into rounds in a pan and only almost at the end of cooking pour in the beaten eggs and mix them quickly. You can also flavor them with spices such as parsley, sage or turmeric and paprika.
Sweet scrambled eggs version
You can also make excellent scrambled eggs as a dessert. Just sweeten them with a little brown sugar and scent them with cinnamon. You can also bake them with sliced apples for a dessert that can be enjoyed warm with ice cream or semi-whipped cream. Something very similar to kaiserschmarren, but much simpler, which is not quite light, but really good.