Garlic Cilantro Scrambled Eggs Recipes

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GARLIC-CILANTRO SCRAMBLED EGGS



Garlic-Cilantro Scrambled Eggs image

A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.

Provided by David Smith

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 8

4 large eggs
1 tablespoon sour cream
¼ cup milk
1 clove garlic, minced
¼ cup chopped fresh cilantro
salt and pepper to taste
1 tablespoon butter
1 ½ teaspoons freshly grated Parmesan cheese

Steps:

  • Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
  • Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 3.3 g, Cholesterol 394.3 mg, Fat 18.3 g, Fiber 0.2 g, Protein 14.7 g, SaturatedFat 8.3 g, Sodium 224.2 mg, Sugar 2.3 g

SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO



Scrambled Eggs With Tomato, Cheddar and Cilantro image

Make and share this Scrambled Eggs With Tomato, Cheddar and Cilantro recipe from Food.com.

Provided by PaulaG

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs or 4 large egg substitute
1 tablespoon olive oil
1/4 cup chopped sweet onion (I use Vidalia)
1 medium plum tomato, diced
2 -4 tablespoons chopped cilantro, depending upon personal taste
kosher salt
black pepper, freshly ground
1/4 cup coarsely shredded low-fat cheddar cheese

Steps:

  • If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
  • In large skillet over medium heat, warm the olive oil.
  • Add onion and cook, stirring until golden, approximately 5 minutes.
  • Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
  • Cook until tomato is heated through and any juices have evaporated, about 1 minute.
  • Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
  • Using spatula, stir the eggs from the edges of the pan toward center.
  • Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
  • Sprinkle with grated cheese and cook for 1 minute longer.
  • Divide and serve on warmed plates.

GARLIC-CILANTRO SCRAMBLED EGGS



Garlic-Cilantro Scrambled Eggs image

A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.

Provided by David Smith

Categories     Scrambled Eggs

Time 15m

Yield 2

Number Of Ingredients 8

4 large eggs
1 tablespoon sour cream
¼ cup milk
1 clove garlic, minced
¼ cup chopped fresh cilantro
salt and pepper to taste
1 tablespoon butter
1 ½ teaspoons freshly grated Parmesan cheese

Steps:

  • Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
  • Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 3.3 g, Cholesterol 394.3 mg, Fat 18.3 g, Fiber 0.2 g, Protein 14.7 g, SaturatedFat 8.3 g, Sodium 224.2 mg, Sugar 2.3 g

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman's cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft - not unlike loose oatmeal - with small curds throughout.

Provided by Mark Bittman

Categories     breakfast, dinner, easy, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter or neutral oil, like corn or canola
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup trimmed and roughly chopped scallions
1 jalapeño or other fresh chile, stemmed, seeded and minced, or to taste
Salt and pepper to taste
8 eggs
1/3 cup chopped fresh cilantro leaves

Steps:

  • Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
  • Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
  • Stir in cilantro and serve immediately.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 2 grams, TransFat 0 grams

BOBBY FLAY'S SCRAMBLED EGGS CHILAQUILES



Bobby Flay's Scrambled Eggs Chilaquiles image

Yield serves 4

Number Of Ingredients 19

2 cups canola oil
12 (6-inch) blue corn tortillas
Kosher salt
8 tablespoons (1 stick) unsalted butter
12 large eggs, lightly beaten
Freshly ground black pepper
Roasted Tomatillo Sauce (recipe follows)
1/2 cup plus 4 teaspoons crema, crème fraîche, or sour cream
1 1/2 cups (6 ounces) grated white cheddar cheese
4 tablespoons chopped fresh cilantro leaves
12 tomatillos, peeled, rinsed, and halved
1 large red onion, quartered
4 cloves garlic
3/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup fresh spinach leaves
1 tablespoon pureed chipotle chile in adobo
1/4 cup fresh lime juice
3 tablespoons honey

Steps:

  • Heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-frying thermometer.
  • Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds. Remove to a plate lined with paper towels and season lightly with salt.
  • Heat the butter in a large skillet over low heat. Add the eggs, and season with salt and pepper. Cook slowly, stirring constantly with a wooden spoon, until soft curds form.
  • To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla. Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla. Top each with some of the eggs and then 2 tablespoons of the cheddar cheese. Top with another tortilla, repeat, and then top with a final tortilla. Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.
  • Preheat the oven to 375°F.
  • In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.
  • Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

SCRAMBLED EGGS WITH GARLIC SCAPES



Scrambled Eggs With Garlic Scapes image

I bought some garlic scapes from an organic farmer at the local farmers' market this morning. He said to try them in scrambled eggs...

Provided by Linky

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

4 large eggs
1 teaspoon butter
3 -4 garlic scapes, sliced
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to tate)

Steps:

  • Beat eggs with a whisk or immersion blender until pale yellow.
  • Melt butter in medium skillet until foamy. Add beaten eggs to skillet.
  • Stir slowly with a rubber or silicone spatula. As soon as eggs begin to form clumps, turn the heat to low and start to fold the curds over on themselves.
  • Stir the sliced garlic ramps into eggs halfway through cooking.
  • Continue to push eggs around the skillet until they look fluffy and still runny on top.
  • Immediately divide between 2 plates and sprinkle with salt and pepper.
  • Let rest for a minute or two before serving.

Nutrition Facts : Calories 160.5, Fat 11.4, SaturatedFat 4.3, Cholesterol 377, Sodium 449.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.4, Protein 12.6

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