Scrambled Eggs with Mozzarella and Pumpkin Seed Oil Topping
For a heartier version, add a handful of diced bacon while sautéing the spring onions.
Difficulty: easy Total time: 15 min Portions: 2
Main Courses Vegetarian with pumpkin seed oil
Scrambled Eggs
- 5 eggs
- 1 tbsp butter or vegetable oil
- 2 spring onions
- 1 tbsp Steirerkraft coarsely chopped pumpkin seeds
- 8 cherry tomatoes
- 8 small mozzarella balls
- salt
- pepper
- 3–4 tbsp whipping cream
Topping
- 2 tbsp Steirerkraft coarsely chopped pumpkin seeds
- 4 tbsp Steirerkraft Pumpkin Seed Oil PGI
- chives
Preparation
Melt the butter in a pan and sauté the finely chopped spring onions and chopped pumpkin seeds. Meanwhile, whisk the eggs with the pumpkin seed oil, season with salt, and pour into the hot pan.
Gently stir the eggs, and once they reach a creamy consistency, pour the cream over them. Arrange the halved tomatoes and mozzarella balls on top. Broil for a few minutes under the oven’s grill function.
Remove from the oven and drizzle a dash of pumpkin seed oil and chopped pumpkin seeds over the eggs. Finally, scatter chives over the dish and finish with a bit of pepper. Serve immediately while hot.
Don't tell anyone
For a heartier version, add a handful of diced bacon while sautéing the spring onions.
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