SCRAMBLED EGG WRAPS
Steps:
- In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 427mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
SIMPLE SCRAMBLED EGGS
Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end stir in 1/2 cup of your favorite shredded cheese, such as aged Cheddar or Gruyere.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
SCRAMBLED EGG WRAP
I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc UPDATE: We made this recipe for breakfast while camping this summer and it was just amazing.
Provided by Deantini
Categories Breakfast
Time 25m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
- Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
- Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.
SIMPLE SCRAMBLED EGGS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, unsalted butter
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
- Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
- Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
SCRAMBLED EGG BRUNCH BREAD
Found this in an All Recipe Magazine and so easy and good. As they say Egg McMuffin's got nothing on this recipe
Provided by Bonnie G 2
Categories Breakfast
Time 40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Lightly grease large baking sheet.
- Carefully unroll each tube of crescent dough onto prepared baking sheet, without separating along perforations.
- Make sure long sides of each dough retangle are paralllel with short sides of sheet.
- Arrange recangles side by side so long sides of dough are touching.
- Pinch together seam and perforations to seal, creating 1 big rectangle.
- Sprinkle ham lengthwise down center third of rectangle, leaving 1 inch border at both ends.
- If dough is getting soft by this point chill in fridge or freezer while following net steps.
- Whisk together cream cheese and milk in bowl until smooth.
- Add egg yolk to cream cheese mixture (reserve egg white).
- Add whole eggs, sald and black pepper to cream cheese mixture and whisk until well combined.
- Whisk in bell pepper and green onion.
- Melt butter in large nonstick skillet over medium heat.
- Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes.
- Spoon egg over ham, leaving a 1 inch border at both ends.
- Sprinkle with cheese.
- With a short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch away from filling.
- Starting at a short end, fold in alternating strips at an angle over filling.
- Pinch short ends of dough to braided strip to seal.
- Beat reserved egg white and brush over dough.
- Bake until golden about 25 to 28 minutes.
Nutrition Facts : Calories 358.4, Fat 17.4, SaturatedFat 7.6, Cholesterol 248.2, Sodium 721, Carbohydrate 31.4, Fiber 2.2, Sugar 3.2, Protein 18
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