GLUTEN-FREE HERBED POTATO EGG SCRAMBLE
Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
- Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
- Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g
GLUTEN-FREE HOME STYLE SCRAMBLED EGGS
Precooked potatoes and colorful vegetables join forces to make this easy skillet dish a hit on the after-work home front.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs, salt and water.
- Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
- Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.
Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 350 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg
VELVET SCRAMBLED EGGS WITH FRESH HERBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
- In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
- Toss the green salad with the vinaigrette and serve.
SWEET HERB SCRAMBLE
Scrambled eggs with tarragon, marjoram, parsley, and cheese. Salt and pepper may be added at the table.
Provided by Karen Skolfield
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
- Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 2.6 g, Cholesterol 593 mg, Fat 26.4 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 11.9 g, Sodium 402.6 mg, Sugar 1.3 g
SPICY POTATOES AND SCRAMBLED EGGS
Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.
Provided by Anju
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
- Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
- In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!
Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g
CREAMY HERBED SCRAMBLED EGGS
This is a versatile recipe for scrambled eggs that I threw together trying to use up leftover low fat 'Laughing Cow' spreadable cheese wedges since I had run out of crackers. The flavored cheese gives it a wonderful taste and texture. Ingredients could be added to suit your tastes and what you have on hand.
Provided by pheebess
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
- Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
- Cut the cheese wedges into small cubes.
- Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.
Nutrition Facts : Calories 269.6, Fat 19.9, SaturatedFat 8.9, Cholesterol 488.8, Sodium 259.2, Carbohydrate 3.9, Fiber 0.1, Sugar 0.5, Protein 17.8
HERBED SCRAMBLED EGGS
The delicate flavour of fresh herbs gives scrambled eggs a new dimension. from the Dr Atkins New Diet Cookbook.
Provided by Belle Vix
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- melt butter in a non stick frying pan over med heat.
- pour in eggs, and cook for 1 minute without stirring.
- with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
- the eggs should not brown.
- when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.
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