Vegetables with scrambled eggs and ham

For breakfast, vegetables with scrambled eggs and ham are served hot, with the eggs still soft and the pieces of vegetables still distinct. Everything cooks in a wok and is on the table in no more than 20 minutes; the smoked ham is stirred in among them. I eat it while the eggs are still soft. Prep: 2 minutes. Cook: 18 minutes. Total: 20 minutes. Serves: 2. About 270 kcal and 14 g protein per serving.
Ingredients
- 400 g frozen vegetables with butter and herbs
- 200 ml water
- 3 slices (60 g) Black Forest ham
- 2 eggs
- 1 teaspoon aromatic seasoning
Preparation
1. Cut the ham into small pieces. Beat the eggs with the aromatic seasoning. 2. Put the frozen vegetables with butter and herbs in the hot wok and cook for 3 minutes, stirring, until they soften a little. 3. Pour in 200 ml water. Leave over high heat until it starts to boil, then turn the heat down low and cook for 10 minutes, until the water has cooked off. 4. Add the ham and fry for 2 minutes, then add the beaten eggs. Stir over high heat for another 3 minutes, until the eggs are set.
Notes
Keep in a closed container in the fridge for up to 3 days; when reheating, add a tablespoon of water to the pan. I serve it with a slice of toast to mop up the egg left among the vegetables. I don't shorten the time for the water to cook off, it's the step I tend to rush; smaller pieces of frozen vegetables soften faster than large ones. If the mixture is already salty, go easy on the seasoning. Contains eggs and dairy.
Frequently asked questions
Why does the mixture stay watery?
If the eggs go into the wok while there's still liquid at the bottom, they can turn soft. Cook the vegetables over low heat for 2 more minutes before adding the eggs.
Can I replace the Black Forest ham?
Yes, use 60 g smoked ham, cut into cubes about 1 cm across.
What frozen vegetable mix works well?
A mix with peas, carrots, corn and cauliflower works well. Cut cauliflower florets larger than 3 cm in half.
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