Vegetable & Lobster Eggs Scramble Recipe
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5.0
3 reviews
Excellent
Vegetable & Lobster Eggs Scramble Recipe
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Make scrambled eggs memorable with these Vegetable & Lobster Eggs Scramble. It's decadent, flavorful, and absolutely delicious. This fancy breakfast is made of eggs scrambled with bacon, lettuce, spinach, cream cheese, and lobster - a hearty, filling seafood breakfast or brunch.
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Ingredients
- 2 tsp olive oil divided
- 1 Roma tomato diced
- 2 cups baby spinach
- 1 lobster tail
- 3 lices Bacon
- 4 eggs
- 1 tbsp milk
- 1 ½ tbsp cream cheese
- ¼ tsp onion powder
- ¼ tsp garlic powder
- salt to taste
- Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off) to taste
Instructions
- Place a medium pan on the stove and turn the heat to medium. Add 1 tsp olive oil into the pan, then add the diced Roma tomato and the 2 cups baby spinach. Saute until the spinach wilts. Drain off any excess liquid, and set aside.
- Turn your oven to a high broil. Using kitchen shears, cut a line down the top of the lobster tail. Crack through the shell.
- Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.
- Place the tail on a cookie sheet and drizzle with the remaining 1 tsp olive oil.
- Put the cookie sheet in the oven on a high broil for about 4-6 minutes, or until the meat of the lobster turns from translucent to white.
- Remove the cookie sheet from the oven. Once the lobster has cooled down, remove the meat from the shell and cut into bite-sized cubes. Set aside.
- Add the medium pan back on the stove. Cook the 3 slices bacon until it is crispy. Remove the bacon to a paper-towel lined plate and reserve the bacon grease.
- Once it is cooled, use a knife to cut the bacon into crumbles. Set aside. Remove the bacon grease, and reserve it.
- In a medium bowl, crack the 4 eggs. Add the 1 tbsp milk into the bowl and whisk together.
- Put the pan back on the stove and turn the heat to low. Add 1 ½ tbsp of bacon grease back into the pan.
- Put the whisked eggs into the pan with the bacon grease. Stir frequently until the eggs begin to scramble.
- When the eggs are cooked about halfway, add the 1 ½ tbsp cream cheese, ¼ tsp onion powder, ¼ tsp garlic powder, salt and pepper to taste.
- Continue stirring until the eggs are cooked all the way through (to your desired texture). Once the eggs are cooked, add the tomatoes, spinach, bacon, and lobster. Stir to combine.
- Serve and enjoy!
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- I used a Roma tomato but you can use whatever tomato you’d like.
- I bought an entire lobster tail. If you have leftover lobster or pre-cooked lobster from the store, feel free to use that as well.
- Full fat or reduced fat cream cheese will work. You can also experiment with flavored cream cheeses (chive, bacon, etc).
- I prefer thick-cut bacon. You can omit the bacon if you want a pescatarian-friendly option.
- I prefer thick-cut bacon. You can omit the bacon if you want a pescatarian-friendly option.
- Sauteing the vegetables is important as it releases a lot of excess liquid in them. If you add the uncooked vegetables right into the pan with the scrambled eggs, the eggs will get runny.
- If you want softer, more fluffy eggs, cook the scrambled eggs on a very low heat and stir frequently.
- If you want harder eggs, turn the heat higher on your stove.
- Feel free to add other spices if you’d like. Something spicy might also be a delicious option.
- You can also add chives for a great extra burst of taste!
- Tomato: I used a Roma tomato but you can use whatever tomato you’d like.
- Lobster: I bought an entire lobster tail. If you have leftover lobster or pre-cooked lobster from the store, feel free to use that as well.
- Cream Cheese: Full fat or reduced fat cream cheese will work. You can also experiment with flavored cream cheeses (chive, bacon, etc).
- Bacon: I prefer thick-cut bacon. You can omit the bacon if you want a pescatarian-friendly option.
- Sauteing the vegetables is important as it releases a lot of excess liquid in them. If you add the uncooked vegetables right into the pan with the scrambled eggs, the eggs will get runny.
- If you want softer, more fluffy eggs, cook the scrambled eggs on a very low heat and stir frequently.
- If you want harder eggs, turn the heat higher on your stove.
- Feel free to add other spices if you’d like. Something spicy might also be a delicious option.
- You can also add chives for a great extra burst of taste!
Nutrition Information
Show Details
Serving
1serving
Calories
380kcal
(19%)
Carbohydrates
5g
(2%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
401mg
(134%)
Sodium
540mg
(23%)
Potassium
524mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3718IU
(74%)
Vitamin C
13mg
(14%)
Calcium
131mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 380kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 401mg | 134% |
| Sodium | 540mg | 23% |
| Potassium | 524mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3718IU | 74% |
| Vitamin C | 13mg | 14% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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