You know that age old question – which came first, the chicken or the egg? We may never know, but what I do know is that eggs are delicious! They can be scrambled, poached, fried or thrown into a bunch of different recipes for breakfast, lunch, dinner or dessert.
This is a simple recipe that you can make for dinner (or any meal, really). If you have leftover veggies or deli in the fridge, this is an easy go-to recipe where you can use those ingredients before they go to waste. Many of the ingredients here can be easily swapped for something else lingering in your fridge (preferably still edible…lol).
- 6 eggs
- 6-8 shrimp, peeled and devined
- 2 tsp oil
- 1 chopped onion
- Bunch of chives
- Bunch of bean sprouts
- Salt and pepper to taste
Break the eggs into a bowl and whip them together with some salt and pepper. Set aside. Then, put a pan over the stove on medium heat with 1 tsp of oil. Once warm, cook the peeled and deveined shrimp. Set aside. Add more oil, then add the onions and sautée a bit until they caramelize. Add the bean sprouts and chives and stir the ingredients for about 30 seconds. Add the shrimp back in and then add the eggs and scramble.
You can add other small vegetables or even little squares of ham, turkey, etc. Just make sure that these ingredients are almost fully cooked prior to adding the eggs so you don’t end up with a plate of raw food with overcooked eggs or overcooked food with raw eggs. The picture above only has onions, shrimp and egg but the recipe asks for a few other ingredients because I enjoy eating that combo. You can serve the egg scramble with some rice and green veggies like bok choi. Simple! Enjoy!