Gluten-Free Does Not Mean Flavor Free
As I said before, I bought some ingredients to make some Thai spring rolls and decided to see what other dishes I could create using them. Somehow the ingredients sounded like they would taste really good in some scrambled eggs so I tried them that way and liked them so much, I made them again. The coconut milk really makes the eggs fluffy and delicious.
Enough butter to coat bottom of pan
1/4 cup onions, minced or diced
1/4 cup bell peppers, minced or diced
1 carrot, peeled and sliced thinly
2 Tbsps coconut milk
1 or 2 mint leaves, minced
2 or 3 Thai basil leaves, minced
Heat a seasoned iron skillet on medium to medium low heat (my burner has 1-10 settings and I put it on 4), once heated, add butter, onions, peppers, and carrots and allow them to cook.
Beat the eggs and coconut milk in a small bowl with a fork and then add to pan with herbs. Allow the eggs to partially cook before stirring them in pan. Stir the eggs until they are almost to desired doneness, turn off heat and serve. The eggs will continue cooking after they are removed from heat and removing them before they are done prevents them from becoming too dry.
*The ingredients are in amounts per person. Just multiply the ingredients by number of servings you would like.