Easiest Way to Cook Tasty Scrambled eggs, broccoli and tomatoes over pasta

Scrambled eggs, broccoli and tomatoes over pasta. A fast meal of eggs scrambled with tomatoes, and then seasoned with salt, sugar, and soy sauce. A great summertime recipe for using fresh tomatoes. This was the very first recipe I cooked, with a little help from my parents.

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Ingredients of Scrambled eggs, broccoli and tomatoes over pasta

1. It's 4 oz of Jovial's brown rice spaghetti.
2. You need 1 of broccoli.
3. You need 2 of large vine ripen tomatoes.
4. You need 2 of large eggs, beaten.
5. You need 2 of garlic cloves, minced.
6. Prepare to taste of Fish sauce.
7. It's 4 Tsp of Olive oil.

Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes. Whisk evaporated milk and cornstarch in medium bowl until blended; whisk in eggs and basil. Stir mixture constantly just until sauce thickens; remove from heat. Sprinkle cheese over top and serve.

Scrambled eggs, broccoli and tomatoes over pasta step by step

1. Bring a large pot of water to a rolling boil. Cook the pasta 2 minutes shy of the package instructions..
2. 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..
3. Add broccoli florets and cook for a few minutes until fully cooked. Season it with fish sauce..
4. 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!.

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. In a small bowl, beat together the eggs and cheese; set aside. Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally. You don't want the broccoli too soft. Add cheese if you like and cover until melted.

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