Ingredients
Main Ingredients
- 2 tablespoons oil
- 6 eggs, well beaten
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 4 chayote, peeled and cut into 1/4 inch strips
Seasoning
- 1 packet (8 gms) Maggi Magic Sarap
- Pepper to taste
Instructions
- Cook eggs: In a wide pan, heat about 1 tablespoon of oil over medium heat. Pour in the well-beaten eggs and cook, stirring occasionally, until the eggs are set but still slightly moist. Remove from the pan and set aside.
- Sauté aromatics: Add the remaining 1 tablespoon of oil into the same pan. Add the chopped onions and cook until softened and translucent. Then add the minced garlic and sauté until fragrant and softened, being careful not to burn it.
- Cook chayote: Add the chayote strips into the pan with the aromatics. Stir to combine well. Cover the pan and cook, stirring occasionally, until the chayote is tender-crisp – it should be cooked through but still have a slight crunch.
- Season: Sprinkle the Maggi Magic Sarap seasoning packet and pepper over the chayote mixture. Stir thoroughly to evenly distribute the seasoning and enhance the flavor.
- Add eggs: Return the scrambled eggs to the pan with the chayote and aromatics. Gently break the eggs apart and mix everything together until well combined and heated through.
Notes
- Chayote can be substituted with zucchini or green papaya for a different twist.
- Adjust the amount of Maggi Magic Sarap seasoning according to your taste preference.
- You can add chili flakes or fresh chilies for a bit of heat.
- Serve this stir-fry hot with steamed rice for a complete meal.
- Make sure not to overcook the eggs initially to keep them soft and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Filipino
