Scrambled Egg Whites With Scallions And Veggie Bacon Recipes
VEGGIE EGG SCRAMBLE
White wine turns this egg dish into a sophisticated brunch specialty. "While staying with friends one weekend, we enjoyed the most wonderful eggs," says Phyllis Behringer of Defiance, Ohio. "I created this version to reduce the calorie and fat content."
Provided by Taste of Home
Time 20m
Yield 3 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 201 calories, Fat 10g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 365mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
EGG AND VEGGIE SCRAMBLE
This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.
Provided by Egg Farmers of Canada
Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada
Time 40m
Yield 1
Number Of Ingredients 3
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.
Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g
VEGETABLE SCRAMBLED EGGS
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
EXTREME VEGGIE SCRAMBLED EGGS
A variety of veggies combined with eggs make a great start to the day.
Provided by EIORE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g
EASY SCRAMBLED EGGS AND SCALLION
I'm not a big fan of eggs but my husband is, so I make them quite often. This is one of my favorite ways to eat eggs. Hope you like it, too.
Provided by CiaoBella
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs.
- Heat skillet and pour light coating of olive oil.
- Heal oil for about a minute.
- Add diced scallions and fry for about 30 seconds.
- Add eggs.
- Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
- Salt and pepper to taste.
- Enjoy!
CREAM CHEESE AND SCALLION SCRAMBLED EGGS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.
SCRAMBLED EGGS WITH CREAM CHEESE AND SCALLIONS
Categories Egg Breakfast Brunch Vegetarian Quick & Easy Wheat/Gluten-Free Cream Cheese Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
SCALLION EGG WRAP
This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 5m
Yield 1 wrap
Number Of Ingredients 8
Steps:
- Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
- Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
- Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
- If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 21 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 2 grams, TransFat 0 grams
CHEDDAR, BACON, AND SCALLION SOUFFLé
Categories Mixer Egg Side Bake Kid-Friendly Cheddar Bacon Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.
SCRAMBLED EGGS WITH BAY SCALLOPS AND BACON
Provided by Jason Epstein
Categories breakfast, brunch, dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
- Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
- Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
- Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
- Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
- To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
- Serve with toasted brioche and chilled prosecco.
Nutrition Facts : @context http, Calories 1037, UnsaturatedFat 34 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 32 grams, Sodium 1373 milligrams, Sugar 3 grams, TransFat 1 gram
SCRAMBLED EGG WHITES WITH SCALLIONS AND VEGGIE BACON
This is a recipe based off what I can remember from the cookbook "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson. The book has disappeared somewhere in my house and I haven't been able to locate it yet. This is my most frequently chosen meal for hot breakfast because it's healthy, quick and can be taken on the go. I'm not much of a fan of onions or onion-like plants but I do like scallions and I substitute them anywhere a recipe calls for onions. [The one exception is shallots which I frequently use in most soups.] This is a recipe that could win over almost any picky eater. I also like this recipe because it has the taste quality of a dish you'd find in places like Hugo's Restaurant or Du-par's but its simplicity gives the feeling of classic comfort/homemade food. This is a very easy recipe and it can also be adapted based on what you've got in your kitchen. It's a great light meal for breakfast, lunch and even dinner and is even better paired with fresh fruit and raw veggies. Being that I'm vegetarian and don't eat meat anymore, vegetarian bacon was substituted for the bacon in this recipe. I'll also add that turmeric is not a spice used by Native Americans and it is not used in Native American cuisine. It didn't exist in North America early in history and is a "recent addition" that was brought when [non-Native] people started "immigrating" to America. Turmeric is a South Asian spice most commonly found in and associated with Indian cuisine but it's also found in Pakistani cuisine. It's used both powdered and freshly grated like ginger but is most often used dry in powder form. It's an ingredient best known for its use in curry but it's used to flavor and color both savory and sweet dishes. It's used as a dye for clothing and is present in some skin and hair products. Turmeric adds a golden yellow to yellow to yellow-orange to orange color to some foods and certain fabrics. It has a fresh subtle earthy aroma to it but it's relatively tasteless so you can add it to just about anything. Turmeric is also said to have anti-inflammatory, antioxidant, antibacterial, and antiviral properties which is said to aid in the potential treatment and prevention of various diseases like cancer, Alzheimer's disease, diabetes, allergies and arthritis. In this case, turmeric was used because while I don't mind eating egg whites, my family is not nuts about them so a dash of turmeric makes the egg whites look more appetizing and just makes for a nice presentation.
Provided by Vegescatarian
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat the bottom of a skillet or frying pan with cooking spray and heat on medium heat. Mince the Smart Bacon and add to the pan. Spray lightly with a thin layer of cooking spray and stir for a minute.
- Slice the scallions vertically into two to three thin strips and then cut them into thin slices, carrying up to the green parts. Check to make sure there is no mold or dirt in the greener parts of your scallions before slicing. If there is, don't use these parts. Add the chopped scallions to the minced veggie bacon and keep stirring for about three to four minutes or until the bacon starts to brown slightly. You want to crisp the Smart Bacon but you don't want to burn it, so keep an eye on the bacon. Set a timer if you need to because this stuff can burn easily if you don't pay attention.
- Turn the heat down to low, add the turmeric and keep stirring for another minute.
- Add the egg whites, sea salt, fresh cracked pepper and parsley, and stir together.
- Plate and pair with fresh fruit, whole grain toast, juice and water. The eggs are best served hot. Serving size is equivalent to three egg whites.
Nutrition Facts : Calories 89.3, Fat 3.2, SaturatedFat 0.5, Sodium 604.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.1, Protein 12.2
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