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Before you jump to Colourful Scrambled Eggs with Brussels Sprouts recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.
For the most part, people have been taught to think that “comfort” foods are bad for the body and have to be avoided. Often, if the comfort food is a high sugar food or another junk food, this is very true. Otherwise, comfort foods may be extremely healthy and good for you. There are a number of foods that, when you consume them, could better your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.
Eggs, would you believe, are fantastic for helping you fight depression. You should be sure, however, that what you make includes the egg yolk. When you would like to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, specifically the egg yolks, are full of B vitamins. B vitamins can truly help you raise your mood. This is because these vitamins increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Eat an egg and feel a lot happier!
As you can see, you don’t need to consume all that junk food when you wish to feel better! Try these suggestions instead!
We hope you got insight from reading it, now let’s go back to colourful scrambled eggs with brussels sprouts recipe. You can cook colourful scrambled eggs with brussels sprouts using 5 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Colourful Scrambled Eggs with Brussels Sprouts:
- Take 100 grams Brussels sprouts
- Use 3 mediums Eggs
- Use 50 grams Bacon
- You need 20 grams Ketchup
- Provide 5 grams Salt and pepper
Steps to make Colourful Scrambled Eggs with Brussels Sprouts:
- I used local Brussels sprouts, bacon and eggs.
- Blanch the Brussels sprouts quickly in salted water.
- Sauté the bacon.
- Add some lemon pepper to the beaten eggs, mix and make scrambled eggs.
- Transfer the scrambled eggs onto a serving plate and top with blanched brussels sprouts.
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