Recipe for Appetizing Scrambled eggs, broccoli and tomatoes over pasta

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Scrambled eggs with tomatoes is a common variation of scrambled eggs. In a small bowl, beat together the eggs and cheese; set aside. Season with salt and pepper and pour dressing over the tomato salad.

Provide Jovial's brown rice spaghetti.
You need broccoli.
Prepare large vine ripen tomatoes.
Use large eggs, beaten.
You need to prepare garlic cloves, minced.
You need Fish sauce.
You need Olive oil.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

Bring a large pot of water to a rolling boil. Cook the pasta 2 minutes shy of the package instructions..
While pasta is cooking, scramble two beaten eggs in olive oil and set aside. In the same wok, sauté minced garlic in olive oil until aromatic and add sliced tomatoes. Keep sauté until red juice come out..
Add broccoli florets and cook for a few minutes until fully cooked. Season it with fish sauce..
When pasta is almost done, transfer them into the wok. Add scrambled eggs. Adjust seasoning until desired saltiness. Add a few spoons of pasta water if it gets too dry. Serve immediately!.

Melt the butter in a large nonstick skillet over medium heat. The recipe teaches how to cook Scrambled Eggs with Tomatoes, which tastes sour-sweet and is good for Add in tomato chunks when the cooking oil is hot. Do follow the recipe above to prepare the eggs and tomatoes, because the proportion of the. Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green. Add eggs; cook and stir just until eggs begin to set.

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