Sweet Basil Eggs Recipes

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

Steps:

• Mix ingredients in nonstick pan.
• Cook over medium heat until all liquid is absorbed.
• This takes a while, about 10-15 minutes stirring occasionally.
• You can use fresh tomatoes and basil, if you like.
• I prefer the canned and dried.

Steps:

• In an 8-inch nonstick skillet cook mushrooms, roasted garlic, garlic salt or sea salt, and crushed red pepper flakes, in 1 teaspoon hot olive oil for 5 minutes or until mushrooms are tender, stirring occasionally.
• Stir in artichoke hearts; transfer mushrooms mixture to a small bowl; set aside.
• Cool skillet slightly.
• In a small bowl whisk egg whites with a fork just until frothy.
• Wipe out skillet with a clean paper towel; coat skillet with nonstick spray or brush with additional olive oil.
• Sprinkle basil ( we used parsely & chives - personal preference - don't like basil) in the center of skillet to within an inch of skillet edge.
• Slowly pour egg white mixture around edge of the basil or parsely-chive mixture and then over top of basil or parsely-chive mixture.
• Place skillet over medium heat.
• As egg starts to set, use a heat-proof spatula to gently lift edges of set egg, tilting pan to let liquid egg mixture run under set egg.
• Continue this process until egg is set but still shiny.
• Sprinkle 2 tablespoons of the cheese across center.
• Top with mushroom mixture.
• With spatula, lift and fold one side of the omelet up over the filling.
• Repeat with remaining side of omelet.
• Remove from heat; carefully transfer to a plate.
• Top with sweet red pepper, remaining cheese, and black pepper.
• Serve with dressed salad if desired.