Shredded Chicken & Egg Scramble
Ingredients
Ingredients
- Cooked shredded chicken breast
- Whole eggs
- Finely diced white onion, tomatoes, and green peas
- Fresh cilantro, chopped
- Warm spices (turmeric, chili powder)
- Salt, to taste
- Whole grain toast, for serving
Method
- Prep Ingredients. Gather your shredded chicken, diced onions, tomatoes, peas, cilantro, and whole eggs.
- Sauté Onions. Cook the white onions in a skillet with a little oil until softened and lightly browned.
- Add Veggies. Toss in the diced tomatoes and green peas, cooking until softened.
- Season. Add your ground spices and salt, stirring to combine with the cooking vegetables.
- Add Chicken. Stir in the pre-cooked shredded chicken breast, letting it absorb the pan flavors and warm through.
- Crack Eggs. Make spaces in the pan and crack the whole eggs directly over the chicken and veggie mixture.
- Let Set Briefly. Allow the egg whites to slightly cook for a few seconds before scrambling.
- Scramble. Gently fold and stir everything together until the eggs are completely cooked and scrambled into the chicken.
- Plate. Serve the warm scramble on a plate garnished with cilantro alongside a piece of whole-grain toast.
Nutrition (estimated, per serving; values vary with brands, portions and cooking methods)
| Per Serving | |
|---|---|
| Calories | ~390 kcal |
| Protein | 34 g |
| Carbohydrates | 18 g |
| Fat | 20 g |
Step-by-step photos
This recipe is part of The Everyday Table, our flip-through recipe diary. Open the diary →
