Seasoned Scrambled Eggs Recipes

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.

Steps:

• In a bowl, whisk together the egg whites and eggs.
• Stir in the salad dressing, mustard, parsley and garlic powder.
• In a non-stick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set.
• Stir in cheese.
• Cook for 1 minute longer or until eggs are set and cheese is melted.
• Serve immediately.

Steps:

• Beat eggs, egg white, and milk together in a bowl until combined. Add parsley, thyme, garlic powder, chili powder, garlic, sazon, and adobo. Add sausages and mozzarella cheese and stir to combine.
• Place a skillet over medium heat and coat surface lightly with oil. Pour egg mixture into the hot skillet; cook and stir until firm and no longer runny, about 5 minutes.

Steps:

• In a bowl, whisk together the egg whites and eggs. Stir in the salad dressing, mustard, parsley and garlic powder. In a nonstick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are set and cheese is melted. Serve immediately.

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

Steps:

• Crumble tofu into bowl. Add the rest of the ingredients and stir until evenly coated.
• Heat in an oiled skillet for about 8 minutes, until mixture begins to brown slightly.

Steps:

• In a small bowl beat eggs. Add green pepper, green onion and olives (if using).
• Heat pan and coat with cooking spray or coat with oil.
• Scramble fry eggs, season with greek seasoning, when almost done top with feta, I usually add a couple tablespoons of water and cover so the feta starts to melt.
• Serve with toast and or hashbrowns or even rice.
• When I first started making this I didn't have the greek seasoning, and you can use any color peppers. I think the olives are optional, mostly because I don't like them and I find people around here don't like them either.