Scrambled Eggs With Leek – Healthy Breakfast Recipe In 10 Minutes!
Here’s a tasty and quick breakfast or dinner option that’s packed with protein: a healthy vegetable egg scramble! The quickest, easiest breakfast or dinner recipe made with only 2 ingredients you already have at hand – eggs and leek! They’re simple to prepare on typical workday mornings since I don’t add any special ingredients! Nevertheless, they are soft, fluffy, and really tasty! I think you will adore them as much as I do!
After breakfast or brunch, the mix of eggs and nutritious green nutrients-rich leek will keep you satisfied and full until lunch! It’s also quick, healthful, and super easy to make! Leeks are low in calories and high in lots of nutrients, a great source of vitamins and minerals. They are high in vitamins A and K, which is important for blood and bone health!
If you’d like, you may also enjoy this as a nutritious snack or side dish!
Since we are just using eggs, diced leeks, and olive oil for preparation, this meal is also meatless and vegetarian!
Why You’ll Love This Recipe?
- It’s super nutritious and high in protein and good-for-you fats! It is well known that eggs are one of the best dietary sources of high-quality protein, which is important for building bones and muscle, as well as for your overall health! (1) Leeks, on the other hand, are rich in nutrients, including magnesium and vitamins A, C, and K, and low in calories. They have modest levels of iron, copper, fiber, vitamin B6, and folate. (2)
- Only 2 main ingredients – quick and easy to make! Have no idea what to prepare for breakfast or dinner but craving something quick, simple yet healthy? These scrambled eggs with leeks are the perfect option and come together in under 10 minutes! also, they are super simple to make only requiring 2 main ingredients – eggs and leeks!
- Vegetarian!
- Warming, soothing, and comforting – It is ideal for chilly evenings, days when you want to start over healthily, or anytime you’re feeling under the weather.
How To Make
These scrambled eggs are done in just 10 minutes and a few simple steps! Now that you have all the necessary ingredients, let’s make this recipe!
1. Step: The first step is to dice a leek to prepare it for cooking.
2. Step: Heat a small amount of butter in a nonstick pan or brush it with olive oil. Add diced leek and stir occasionally for 5-8 minutes until they soften but do not turn brown.
3. Step: In another bowl whisk eggs with black pepper and salt. Pour eggs over sautéed leeks; gently mix in and whisk with a rubber spatula for 2-3 minutes or until the mixture thickens.
4. Step: Transfer to a plate and serve! Enjoy!
Alternatives, Tips And Ideas
- Oil your skillet extremely well before cooking your scrambled eggs – The eggs have the tendency to stick, even in a non-stick pan! Make sure you thoroughly cover the bottom of your skillet with cooking oil to prevent any tearing and sticking.
- Feel free to customize this recipe however you’d like! Freely add some veggies like spinach, chard, parsley, kale, onions, garlic, or a teaspoon of chopped, fresh stronger herbs like oregano, or thyme. You can also try and add some cheese!
- Scrambled eggs are best served fresh. When left aside to cool, I noticed many times that they lose their unique taste and flavor! So, it them right away for the best breakfast experience!
Ingredients You Need
- Eggs – If you can use fresh eggs since they are potentially more nutritious and taste better than store-bought ones.
- Leek – For this recipe, you will need half a diced leek. The amount of leek depends on the number of eggs you are using, and how many leeks you like. For the 2 or 3 eggs I always use half a leek – that’s, I think, the perfect balance!
- Extra-virgin olive oil or butter, for the pan. I always use olive oil or sunflower oil because it’s what I keep handy. However, butter works well too – it’ll add rich flavor to the scrambled eggs!
- Salt and pepper – to balance the flavor! Preferably use the healthier salt option – sea salt or Himalayan salt. You can also exclude pepper if you don’t like it, the taste is still amazing!
Ideas for Serving Scrambled Eggs
Add some chopped fresh chives to the scrambled eggs for a tasty and simple breakfast option. Serve them with bread, yogurt, avocado toast, breakfast potatoes, or your preferred fresh fruit for a heartier meal!
Scrambled Eggs With Leek
Ingredients
- 2 or 3 eggs
- olive oil or other suitable cooking oil (or butter) (to cover the pan)
- half a leek (diced) (see notes)
- ½ tsp salt (I used Himalayan salt)
- black pepper to taste (optional)
Instructions
- The first step is to dice a leek to prepare it for cooking.
- Heat a small amount of butter in a nonstick pan or brush it with olive oil. Add diced leek and stir occasionally for 5-8 minutes until they soften but do not turn brown.
- In another bowl whisk eggs with black pepper and salt. Pour eggs over sautéed leeks; gently mix in and whisk with a rubber spatula for 2-3 minutes or until the mixture thickens.
- Transter to a plate and serve! Enjoy!
Notes
- For this recipe, you will need half a diced leek. The amount of leek you will put depends on the number of eggs you are using, and how many leeks you like. For the 2 or 3 eggs I always use half a leek – that’s, I think, the perfect balance! However, you are free to add more or less!
