Meaty Veggie Scramble Recipes

MEAT AND POTATO SCRAMBLE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
• Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
• Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

VEGGIE AND EGG UNITE SCRAMBLE

Steps:

• In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado.
• Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.

HEALTHY VEGGIE SCRAMBLE

Steps:

• Sautee veggies with non-fat cooking spray, add scrambled eggs, cook until done.

EXTREME VEGGIE SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
• In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

EGG AND VEGGIE SCRAMBLE

Steps:

• Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
• Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
• Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
• Remove from heat, let cool and chop into tiny pieces your baby can manage.

VEGETABLE SCRAMBLED EGGS

Steps:

• In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

VEGGIE EGG SCRAMBLE

Steps:

• In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender. , Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.