Parmesan Scrambled Eggs Recipes
PARMESAN SCRAMBLED EGGS
I am constantly trying to find ways to make egg's taste less like eggs, since I have a very picky 7 year old eater who despises eggs. This recipe is very easy and uses things that I always have on hand so that's very important to me. My 'non-egg eater' even ate them!
Provided by alhardin
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put Smart Balance in a small saute pan on medium heat to melt.
- Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
- Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
- When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
- Take out of pan and serve while still warm.
Nutrition Facts : Calories 179.1, Fat 14.4, SaturatedFat 5.9, Cholesterol 226.1, Sodium 542.5, Carbohydrate 1.1, Sugar 0.5, Protein 10.7
PARMESAN EGGS
Take your morning eggs to the next level by nestling them in a crispy halo of Parmesan. The eggs will cook nicely while the cheese becomes an irresistibly lacy cracker, what Italians call a "frico" or cheese crisp. These eggs are lovely eaten by themselves but even better when served on top of avocado toast, in a breakfast sandwich or perhaps on top of a bed of arugula--the possibilities are endlessly delicious!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
- Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.
ASPARAGUS AND PARMESAN SCRAMBLED EGGS
Provided by Derek Flynn
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Break eggs into a bowl and beat. Pour the eggs into a skillet and add the leftover chopped asparagus. Sprinkle with the Parmesan cheese. Cook the eggs until they are soft and fluffy.
CREAM CHEESE SCRAMBLED EGGS
Steps:
- In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 362 calories, Fat 28g fat (14g saturated fat), Cholesterol 483mg cholesterol, Sodium 954mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
CRISPY PARMESAN EGGS
How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.
Provided by Melissa Clark
Categories breakfast, brunch, one pot, main course, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
FRESH TOMATO PARMESAN SCRAMBLE
This simple egg scramble features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt.
Provided by FrackFamily5 CA->CT
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
- Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
- Cook until the eggs are set but still slightly moist, about 5 minutes.
Nutrition Facts : Calories 100 calories, Carbohydrate 4.8 g, Cholesterol 187.8 mg, Fat 5.8 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 440.3 mg, Sugar 2.8 g
EGGS SCRAMBLED WITH PARMESAN AND ROSEMARY
Make and share this Eggs Scrambled With Parmesan and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and cheese in a bowl until blended.
- Melt butter in a nonstick skillet over medium heat.
- When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
- Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.
GOURMET SCRAMBLED EGGS
Steps:
- In a small bowl, whisk the eggs, cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
Nutrition Facts : Calories 289 calories, Fat 25g fat (7g saturated fat), Cholesterol 439mg cholesterol, Sodium 320mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
SCRAMBLED EGGS WITH SPINACH & PARMESAN
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Provided by Meghan Sutherland
Categories Egg Breakfast Brunch Quick & Easy High Fiber Parmesan Spinach Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
PESTO SCRAMBLED EGGS
What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.
Provided by SOPHIAWADE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g
TOMATO, BASIL & PARMESAN SCRAMBLED EGGS
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
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4/5 (3)Servings 2Cuisine American, FrenchCategory Breakfast
- Add eggs. Using a fork or spatula agitate the eggs to break up the curds continuously in circular motions. Rotating the pan with your other hand. Cook the eggs until the eggs resemble loose ricotta cheese and and jiggle when you move the pan, about 3 minutes.
- Remove from heat and transfer to a serving bowl. Garnish with black pepper, flaky salt, grated parmesan and herbs. Serve immediately.
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Servings 2Total Time 15 minsCategory BreakfastCalories 581 per serving
- In a medium saucepan over medium heat, melt together the cream cheese and butter. Add the heavy whipping cream, Parmesan cheese, and black pepper. Allow to simmer for 5 minutes, stirring occasionally.
- Crack 4 eggs into a medium bowl and whisk them together. Just before the mixture on the stove begins boiling, whisk in the eggs and reduce the heat. Cook for an additional 5 minutes, stirring occasionally with a spatula or wooden spoon.
- Remove eggs from heat and transfer to serving dish. The texture of the eggs will be moist and fluffy when done. Garnish with chives and herbs of choice.
FLUFFY PARMESAN SCRAMBLED EGGS - MY GORGEOUS RECIPES
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4.3/5 (9)Calories 155 per servingCategory Breakfast
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