Scrambled Eggs with Creamy Mushroom Sauce & Meat Stir-Fry

For the Meat Stir-Fry:

• 4 Eggs
• Salt
• 200 ml Milk
• 3 tablespoons Flour
• Vegetable Oil
• 1 Onion, chopped
• 2 Cloves Garlic, minced
• 500g Ground Meat (beef, chicken, or turkey)
• 1 Bell Pepper, chopped (any color)
• 1 Tomato, chopped
• 200g Mushrooms, sliced
• Salt
• Black Pepper

For the Creamy Mushroom Sauce:

• 70g Butter
• 3 tablespoons Flour
• 500 ml Milk
• Salt
• Black Pepper
• White Pepper (optional)

For the Topping:

• 100g Mozzarella Cheese, shredded

Instructions:

1. Make the Scrambled Eggs: In a bowl, whisk together the eggs, milk, flour, and a pinch of salt. Heat a lightly oiled pan over medium heat. Pour in the egg mixture and cook, stirring constantly, until scrambled eggs are set. Remove from the pan and set aside.
2. Sauté the Vegetables: In the same pan (add more oil if needed), heat another drizzle of vegetable oil over medium heat. Add the chopped onion and garlic, cook until softened, about 2 minutes.
3. Brown the Meat: Add the ground meat to the pan and cook, breaking it up with a spoon, until browned. Drain any excess grease.
4. Stir-Fry the Vegetables: Stir in the chopped bell pepper, tomato, and sliced mushrooms. Cook for another 5 minutes, or until the vegetables are softened. Season with salt and black pepper.
5. Make the Creamy Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, whisking constantly until the sauce thickens and begins to bubble. Reduce heat and simmer for 5 minutes, stirring occasionally. Season with salt, black pepper, and a pinch of white pepper (if using).
6. Assemble the Dish: In a serving dish or large pan, combine the cooked meat and vegetables with the creamy mushroom sauce. Gently fold in the scrambled eggs.
7. Serve: Top with shredded mozzarella cheese and serve immediately.

Serving Suggestions:

• Hearty Weeknight Meal: This dish is perfect on its own for a satisfying weeknight dinner.
• Quick Lunch Option: Enjoy it for a protein-packed lunch with a side salad.
• Brunch Favorite: Serve it for a weekend brunch with a side of toast or fruit.
• Family-Friendly: This recipe is easy to customize and sure to please picky eaters.

Cooking Tips:

• Prepping Ahead: Chop the vegetables and shred the cheese beforehand to save time during cooking.
• Cook the Eggs Separately: Cooking the eggs separately helps prevent overcooking them when added back to the dish.
• Don’t Overcook the Eggs: Scrambled eggs should be cooked until just set, for the best texture.
• Sauce Consistency: If your sauce seems too thick, whisk in a little more milk until it reaches your desired consistency.
• Spice it Up: Add a pinch of red pepper flakes to the vegetables for a bit of heat.

Nutritional Benefits:

• Protein Powerhouse: Packed with protein from the eggs and meat, this dish keeps you feeling full.
• Veggie Goodness: The vegetables provide essential vitamins, minerals, and fiber.
• Creamy Calcium: The cheese adds a touch of calcium to the meal.