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The “Anything” Scramble | Thai Style

I frequently find myself scrambling (excuse the terrible pun!) to make myself something to eat. My family schedule is erratic at best, but generally it is completely chaotic. No matter how are hard I try and get organised, I regularly find myself an hour away from a yoga class without having eaten. Everyone else manages to get fed…except for me 😦

So to say I rely on eggs a lot would be a vast understatement. Quick, full of protein, tasty…perfect. But the handy boiled egg and toast scenario can get old pretty fast so I do love spicing things up with whatever eclectic fayre I have in the fridge.

Thursdays are always a good day to make my eggs a little more interesting. I have a lot of classes on a Thursday and as it’s nearing the end of the week the energy levels are pretty low, but it’s also Veg Box day (yay!). So this week I had an eclectic mix of shiitake mushrooms (which I was anticipating making a nice soup, see recipe here, but of course ran out of time!), chilies, sweet peppers, cavolo nero, and the usual garlic and ginger. These ingredients reminded me of time I spent in Thailand (best food of my life!) so I  managed to rustle up a nice Asian style “Anything” Scramble. Hope you enjoy it as much as I did!

***Tip: If you are rushing off to yoga or spinning or for a run, make sure you give yourself at least an hour to digest. Anything shorter than that (and no less than 45 mins), only eat a quarter of this recipe (or just have a handful of almonds and some green tea en route) and save the rest for immediately after your workout.

Eggs 2

The “Anything” Scramble | Thai Style

Ingredients | Serves 1 (but easily doubled)

  • 1 1/2 tblsp Toasted Sesame Oil
  • 4 leaves Cavolo Nero, de-stalked and sliced into ribbons
  • 1/2 Red Sweet Pepper, chopped
  • 1/2 Red Chili, chopped
  • 4 Fresh Shiitake Mushrooms (or any mushrooms you have) sliced
  • 1/2 thumb of Ginger, peeled and sliced finely;
  • 1 lrg Garlic clove, minced or crushed in a garlic crusher;
  • 1 tblsp Soya Sauce
  • 3 Free Range, Organic Eggs, beat
  • Sea Salt + Black Pepper


In a large, non-stick frying pan, heat the oil on a medium heat. Add all of the ingredients except for the eggs. Cook for about 2-3 minutes so just soft and then move over to one side of frying pan. Add the eggs on the other side of the frying pan. Turn up the heat. Let the eggs cook for about 1 minute or until set on the bottom and then start to mix them up a little. We are looking for scrambled eggs, but really dry ones before you start mixing in the veg. The whole thing should take about 6-7 minutes. Sprinkle over a little more Soya Sauce, lots of black pepper and a little salt to taste. Voilá!

To make this a little more substantial you could add some brown basmati to the mix for some Egg Fried Rice.

Eggs 3

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Alexandra Carey is a Yoga Alliance E-RYT 200 Yoga Teacher, Nutritionist, Health Coach and owner of Carey Yoga + Nutrition and Aislinn Yoga Lodge. For more information on becoming a client. attending a yoga class, or collaborating as a health professional contact or call 0876861844.

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