Scrambled Eggs With Scallions And Mushrooms Recipes

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
• Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
• Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Steps:

• Beat eggs.
• Heat skillet and pour light coating of olive oil.
• Heal oil for about a minute.
• Add diced scallions and fry for about 30 seconds.
• Add eggs.
• Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
• Salt and pepper to taste.
• Enjoy!

Steps:

• Put the oil in a large nonstick frying pan and set over high heat.
• When hot, put in the mushrooms. Stir and fry until the mushrooms appear silken.
• Add the scallions, green chile, and tomato. Turn the heat to medium and stir until the tomato softens.
• Add the cilantro, eggs, and salt and pepper to taste. Stir the eggs gently until they form thick, soft curds or are done to your taste.
• Remove from the heat and serve immediately.

Steps:

• In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

Steps:

• Warm large nonstick skillet over medium heat.
• Add sausage, and cook until heated through, 8 to 10 minutes.
• Meanwhile, break eggs into a bowl, and beat lightly with a fork.
• Stir in scallions, salt, pepper and hot pepper sauce.
• Melt butter in the skillet with the sausage over medium-low heat.
• Pour in eggs.
• Cook, stirring almost continuously, until eggs are set but still soft and creamy, 6 to 8 minutes.
• Serve hot.

Steps:

• In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.

Steps:

• Break the eggs into a mixing bowl. Beat well and set aside.
• Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
• Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
• When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.

Steps:

• Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

Steps:

• Heat saucepan, Add butter till it's melted.
• Add mushrooms and onions, stir well.
• Add Parmesan cheese.
• Saute on low heat for about 15 minutes.
• In a separate bowl, scramble egg and milk.
• Add egg and milk mixture to other ingredients.
• Scramble as you would if you were making plain scrambled eggs.
• Cood over medium heat, stirring constantly --.
• When eggs are not wet anymore, serve with toast or bagels -- .

Steps:

• Melt butter in a large nonstick skillet over medium heat.
• Add in the mushrooms and garlice; stir/saute for about 5 minutes or until tender (don't let the garlic burn).
• Add in the parsley; stir to combine.
• In a mixing bowl, whisk the eggs, wine, salt, and pepper.
• Pour egg mixture over the veggies; let set for 20 seconds.
• Cook, stirring, 3-4 minutes or until light and fluffy.
• Serve immediately; sprinkle a little parmesan cheese on top.