Sweet Herb Scramble Recipes

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SWEET POTATO GRATIN WITH HERB CRUMBLE



Sweet Potato Gratin with Herb Crumble image

Provided by Virginia Willis

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 12

3 large sweet potatoes
1/2 cup coarsely chopped pecans
1/2 cup whole wheat pastry flour, plus more for your hands
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons 2 percent milk
1 tablespoon pure olive oil
1 tablespoon chopped fresh sage
1 teaspoon firmly packed dark brown sugar
1/8 teaspoon freshly grated nutmeg

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. (This will help with cleanup.) Spray a 2-quart shallow baking dish with nonstick cooking spray. Set aside.
  • Using a fork, pierce the sweet potatoes in several places and place on the prepared baking sheet. Bake until fork-tender, about 50 minutes. Remove to a rack to cool.
  • When the potatoes are almost tender, prepare the topping: In a small bowl, combine the chopped pecans, flour, Parmesan, baking powder, salt, and pepper. Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside.
  • When the sweet potatoes are cool enough to handle, peel the potatoes, discarding the skin. Place the pulp in large bowl. Add the brown sugar and nutmeg. Season with salt and pepper. Smash the potatoes with a potato masher until chunky.
  • Transfer the sweet potatoes to the prepared baking dish. Lightly flour your hands and crumble the topping in small, cherry size pieces on top of the sweet potatoes. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately.

SWEET HERB SCRAMBLE



Sweet Herb Scramble image

Scrambled eggs with tarragon, marjoram, parsley, and cheese. Salt and pepper may be added at the table.

Provided by Karen Skolfield

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 7

6 eggs
2 teaspoons water
1 ½ teaspoons dried tarragon
1 ½ teaspoons dried marjoram
1 ½ teaspoons dried parsley
1 teaspoon butter
½ cup shredded Cheddar cheese

Steps:

  • In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
  • Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 2.6 g, Cholesterol 593 mg, Fat 26.4 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 11.9 g, Sodium 402.6 mg, Sugar 1.3 g

HERBED SCRAMBLED EGGS



Herbed Scrambled Eggs image

The delicate flavour of fresh herbs gives scrambled eggs a new dimension. from the Dr Atkins New Diet Cookbook.

Provided by Belle Vix

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon butter
6 eggs
2 tablespoons cream
1/4 teaspoon salt
1 pinch black pepper or 1 pinch white pepper
1 teaspoon parsley or 1 teaspoon chives (or a combination)

Steps:

  • melt butter in a non stick frying pan over med heat.
  • pour in eggs, and cook for 1 minute without stirring.
  • with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
  • the eggs should not brown.
  • when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.

TOFU SCRAMBLE WITH YUKON GOLD AND SWEET POTATO HOME FRIES



Tofu Scramble with Yukon Gold and Sweet Potato Home Fries image

Provided by Joy Perison

Categories     Herb     Soy     Breakfast     Brunch     Vegetarian     Tofu     Spice     Root Vegetable     Sweet Potato/Yam     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 onion, diced
1 green bell pepper, seeded, deveined, and diced
1/2 red bell pepper, seeded, deveined, and diced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried thyme
Pinch of cayenne
1/4 teaspoon sea salt
Freshly ground black pepper
2 pounds firm tofu, drained of excess water
Yukon Gold and Sweet Potato Home Fries

Steps:

  • 1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.
  • 2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.
  • 3. Crumble the tofu into bite-sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries.

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