Looking for a quick and easy recipe to prepare for lunch or dinner? Then you must try eggs in a pan with lemon and walnuts. A recipe that can be prepared in just a few minutes, super delicious, ideal for those who cannot spend many hours in the kitchen. Eggs are usually always on hand, not requiring much explanation to make.
You can also substitute the walnuts with almonds or vegetables, like zucchini (which should naturally be already cooked), asparagus, or cheese. You can make simple eggs in a pan truly tasty.
RECIPES TO TRY
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Eggs in a Pan with Lemon and Walnuts
- 4 eggs
- 1 lemon
- 1 ½ oz walnuts
- 1 clove garlic
- nutmeg
- chives
- extra virgin olive oil
- salt
- pepper
Tools for Eggs in a Pan with Lemon and Walnuts
- Pan non-stick
- Mandoline or lemon slicer
Steps for Eggs in a Pan with Lemon and Walnuts
Perhaps not everyone knows that eggs are a rich source of protein, vitamins like B12, and minerals such as selenium and phosphorus. They can be part of a diet while trying to use non-fat ingredients. To make this recipe even more diet-friendly, I recommend using a non-stick pan, without scratches, so you can do without using oil.
Pour enough oil to cover the bottom, add the crushed garlic clove, and let it sauté for a few minutes. Then remove the garlic. Now turn off the heat.
Add the eggs one at a time, a pinch of salt, pepper, and nutmeg on each egg.
Cut the lemon into slices. From each slice, cut small triangles and place the lemon here and there in the pan. Do the same with the walnut halves. If you want, you can also chop the walnuts into smaller pieces.
Chop the chives and add them over the eggs. Chives can be replaced with parsley.
Cover the pan with a lid and turn on the heat. Let cook over medium heat for 10 minutes.
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Eggs in a pan with lemon and walnuts are ready to be served.
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