Mediterranean Eggs Recipes
MEDITERRANEAN EGGS
How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
- Beat eggs thoroughly with fork or wire whisk; pour over tomato 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. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.
Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g
MEDITERRANEAN FRIED EGGS
Just a hodgepodge of Mediterranean flavors I threw together one morning, and it turned out delicious!!! This recipe is for one--a hearty breakfast. I recommend serving with a crisp, multigrain toast for scooping up the yolks.
Provided by Buckeye Karen
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small, nonstick omelette pan (really, small!), coat the bottom with olive oil and place on burner at a medium-high heat. I use a generous amount of oil to help the eggs brown (and because I like the flavor), but you can go lighter if you'd like.
- When oil is hot, remove pan from heat and add onions and garlic. Allow to saute for a minute or so, stirring as needed. Meanwhile, turn the burner down to medium.
- Crack 2 eggs over the sauted onion and garlic, using a spatula to distribute the veggies throughout the egg whites before they start to turn white. (This needs to be done relatively quickly.)
- Quickly add the feta and olives into the uncooked eggs, avoiding breaking the yolks.
- Add salt and pepper now, if desired.
- Cover pan with a clear lid and return to the heat. The clear cover will help the top of the eggs cook and you'll be able to gauge their progress without picking up the lid and losing the steam.
- Cook to desired doneness, or until yolks have formed a white film over them. I cooked mine for about 2-3 minutes, tops, and they were done perfectly (yolks mostly runny but partly done on the bottom).
- Remove from heat and garnish generously with cubed avocado over the top of the whole dish.
- Serve immediately, in the pan. (I guess you could try to remove it, but I like eating from the pan as it keeps the eggs warm throughout the meal.).
Nutrition Facts : Calories 499.9, Fat 44, SaturatedFat 11.2, Cholesterol 448.2, Sodium 536.3, Carbohydrate 9.3, Fiber 1, Sugar 3.7, Protein 17.6
MEDITERRANEAN EGGS
Adapted from Huey's recipe of the same name. Huey (Iain Hewitson) is an Australian chef who has written several books and whose highly popular TV cooking show appears twice daily. A tasty breakfast or brunch dish.
Provided by bluemoon downunder
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter and oil in a large non-stick pan and sauté the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes).
- At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble.
- Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
- To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil.
Nutrition Facts : Calories 628.2, Fat 36.2, SaturatedFat 13.6, Cholesterol 675, Sodium 663.5, Carbohydrate 46.7, Fiber 5.6, Sugar 8.4, Protein 30.4
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