Tuscan Herb Scrambled Eggs With Garlic Rice Recipe
Italian cuisine · 522 calories
About this recipe
Tuscan Herb Scrambled Eggs with Garlic Rice is a delightful breakfast that combines the richness of Italian flavors with the comfort of warm, aromatic rice. Perfectly fluffy scrambled eggs are infused with the fresh taste of basil and parsley, complemented by the savory goodness of garlic rice. This dish not only satisfies your craving for a hearty morning meal but also packs a nutritional punch with 33g of protein and 143g of carbohydrates, making it ideal for busy mornings or post-workout fuel. The cooking process is quick and simple, requiring just 25 minutes of your time, and the result is a fragrant, wholesome breakfast that feels indulgent yet balanced. Whether you’re looking for a burst of energy to kickstart your day or a satisfying meal to savor with a loved one, this Italian-inspired breakfast is sure to hit the spot.
Ingredients
- NaN Medium English Brown Eggs
- 1 Garlic Bulb - 1 Each
- 250G Tilda Wholegrain Basmati Rice 250g
- - Biona Capers In Olive Oil
- 400G Greenfield Himalayan Salt Fine 400G
- 100G Heera Black Pepper Powder 100g
- 75G Greenfields Hot Wings Seasoning, 75G
- - Sussex Wholefoods Organic Dried Basil
- 50G Natoora Fresh Italian Flat Leaf Parsley
Instructions
- 1. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté minced garlic for about 1 minute until fragrant.
- 2. Add the cooked rice to the pan, stirring well to coat it with garlic and olive oil, then season with salt and pepper.
- 3. In a separate bowl, whisk the eggs with Italian seasoning and a pinch of salt until fully combined.
- 4. Heat the remaining olive oil in another pan, pour in the egg mixture, and cook over medium-low heat, stirring gently.
- 5. As the eggs begin to set, fold in the chopped basil and parsley, then continue cooking until fluffy and fully cooked.
- 6. Plate the garlic rice and scrambled eggs side by side, garnishing with extra parsley for a fresh touch.
- 7. Serve immediately while warm, enjoying the blend of aromatic herbs and garlic-infused rice.
How to make Tuscan Herb Scrambled Eggs With Garlic Rice
- Make the garlic rice. Sauté minced garlic in 1 tablespoon of olive oil over medium heat for about 1 minute until fragrant. Stir in the cooked rice to coat it, then season with salt and pepper.
- Whisk the eggs. In a separate bowl, whisk the eggs with Italian seasoning and a pinch of salt until fully combined and ready to cook.
- Scramble with herbs. Heat the remaining olive oil in another pan, pour in the eggs and cook over medium-low heat, stirring gently. Fold in the chopped basil and parsley as they set and cook until fluffy and fully cooked.
- Plate and serve. Plate the garlic rice and scrambled eggs side by side, garnish with extra parsley and serve immediately while warm.
Frequently asked questions
- How long do Tuscan Herb Scrambled Eggs with Garlic Rice take to make?
- About 25 minutes: 10 minutes of prep and 15 minutes of cooking.
- Is Tuscan Herb Scrambled Eggs with Garlic Rice vegetarian?
- Yes, it is vegetarian. It pairs herby scrambled eggs with garlic-fried basmati rice, finished with basil and parsley.
- How do I keep herby scrambled eggs soft?
- Cook them over medium-low heat, stirring gently, and fold in the basil and parsley as they begin to set. Take them off as soon as they are fluffy and just cooked through so they don't turn rubbery.
- Can I use leftover rice for garlic rice?
- Yes, cold leftover rice is ideal, as the grains stay separate when fried with the garlic and olive oil. Heat it until piping hot all the way through.
- What can I use instead of basil in the eggs?
- Swap dried basil for fresh basil, chives or oregano. Add fresh herbs as the eggs begin to set so they stay bright and fragrant.