Pickle Juice Brined Veggie Egg Scramble
Fluffy eggs lightly brined in pickle juice for tang, scrambled with tomato, shallot, and melted cheddar.
Total
20 min
Prep
10 min
Cook
10 min
Serves
2
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Recipe serves 2
Ingredients
- 6 large Eggs
- 2 tbsp Pickle juice
- 1 medium, diced Tomato
- 1 minced Shallot
- 1/2 cup shredded Mild cheddar cheese
- 1 tbsp Butter
- 1/4 tsp Black pepper
Instructions
- 1
Whisk eggs with pickle juice and black pepper; let sit 5 minutes.
- 2
Melt butter in a nonstick skillet over medium heat and sauté shallot 2 minutes.
- 3
Add tomato and cook 1 minute more.
- 4
Pour in eggs and stir gently until soft curds form, about 4 minutes.
- 5
Fold in cheddar, remove from heat, and serve warm.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 22 g |
| Carbohydrate | 6 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 620 mg |
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