Name: Thai-Inspired Vegetable and Egg Scramble with Fresh Salad
Prep time: 9 min
Cook time: 9 min
Total time: 18 min
Yield: 2 servings
Cuisine: thai
Ingredients: 3 eggs; 2 cups cabbage (chopped); 1 red bell pepper (sliced); 2 green onions (chopped); 2 cups lettuce (torn into pieces); 1 cup cucumber (sliced); 2 tablespoons oil; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons water

Thai-Inspired Vegetable and Egg Scramble with Fresh Salad

A simple Thai-style dish combining a quick vegetable and egg scramble served alongside a fresh, crisp salad. The scramble features bell peppers, green onions, and cabbage with a touch of Thai flavors, paired with a refreshing cucumber and lettuce salad. Perfect for a quick breakfast or light lunch.

18 min

Easy

2 servings

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Taste Profile

Sweet3/10

Salty4/10

Sour0/10

Umami4/10

Spicy1/10

🥄 Texture

The scramble is soft and tender with slightly custardy eggs, contrasted by the lightly sautéed cabbage and bell pepper that add a mild crunch. The fresh salad provides crisp, juicy bites from lettuce and cucumber, offering a clean, refreshing counterpoint.

👃 Aroma

A gentle, savory egg aroma dominates, complemented by bright green onion notes and the vegetal scent of cooked cabbage and red bell pepper. The dressing-free salad contributes a fresh, green cucumber/lettuce fragrance that keeps the overall aroma light.

🍷 Pairs Well With

Light jasmine green tea (hot or iced) or a crisp, light lager; alternatively sparkling water with a squeeze of lime for a refreshing, palate-cleansing contrast.

🥗 Side Dishes

Steamed jasmine rice or sticky rice; grilled tofu or shrimp skewers for added protein; fresh spring rolls or a simple chili-lime dipping sauce on the side.

Instructions

Chop the cabbage into small pieces, slice the red bell pepper into thin strips, and chop the green onions. Tear the lettuce and slice the cucumber. Set all vegetables aside on a cutting board.

Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped cabbage and red bell pepper, cooking for 3 minutes while stirring occasionally until slightly soft.

Crack the 3 eggs into a bowl and beat them with a fork. Add the beaten eggs to the pan with the cooked vegetables, stirring gently until the eggs are cooked through (about 2-3 minutes). Season with salt and pepper. Remove from heat and sprinkle with green onions.

In a separate bowl, combine the lettuce and sliced cucumber. Drizzle with 1 tablespoon of oil, a pinch of salt, and pepper. Toss gently to combine.

Divide the egg scramble and fresh salad onto plates. Serve immediately while the eggs are still warm.