Fennel Egg Scramble

When I want to cook a fluffy moist scrambled egg, I prefer to use soft-textured vegetables such as spinach or tomatoes e.g. Tomato Scrambled Eggs. However, when gearing up for a drier egg scramble, I use firmer-textured, crisp vegetables such as celery and bell peppers. Fennel or fennel bulb can also be a good addition with its crunch and unique anise flavor.

For a quick egg scramble, I usually use green onions (instead of regular onions) to cut down prep. and cooking time.


Fennel Egg Scramble
1/4 cup  leek and/or green onions, roughly chopped
1/3  fennel bulb, thinly sliced
1/3 cup celery, thinly sliced
1/3 cup bell peppers, thinly sliced
2 organic eggs, gently whisked

Directions: Fry the green onions, then add fennel and fry for about 3 mins, then add celery and bell peppers and fry for 1 min. Add the whisked egg around the pan of ingredients, do not start breaking up the egg until the egg begins to set at the bottom, then start to scramble the egg into bite-size pieces and allow the egg to cook fully.

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