Total time: 8 minutes | Serves 2
Note: From Vicki Fan. Garlic chives are available at Asian markets.
- 4 large eggs
- 1/8 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 2 tablespoons canola oil
- 1/2 cup chopped garlic chives (nira), cut in 1-inch pieces
Step 1Break the eggs into a bowl, add salt and pepper and stir the eggs with a pair of chopsticks. You can beat them fully, or stir them so that there are still discernible whites.
Step 2Heat the wok over medium-high heat and add the oil, swirling to coat the pan. Heat until you see a wisp of smoke, then add chives, stirring.
Step 3Pour in the eggs and stir around until soft scrambled, about 2 minutes. Serve immediately.
274 calories; 13 grams protein; 1 gram carbohydrate; 0 fiber; 24 grams fat; 4 grams saturated fat; 423 mg. cholesterol; 286 mg. sodium.
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