EGG SCRAMBLE
A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.
Provided by RASNAWAL
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 minutes.
- Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 minutes. Stir in the potatoes and tomatoes; sprinkle on the salt, pepper, cayenne and hot sauce. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 14.4 g, Cholesterol 193.4 mg, Fat 7.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 138.6 mg, Sugar 2.9 g
GARDEN SCRAMBLE
How many times have I found myself the owner of a hodge-podge of vegetables....a little bit of this and a little bit of that? Usually I throw the bits and pieces into a soup, or end up making vegetable stock. But this time, I had guests, and had to feed them breakfast....so I ended up with this, served with Canadian Bacon and Toast! Feel free to change out the veggies, using what you have! **If you find yourself the proud owner of some leftover roasted veggies...just heat them up and use those and skip the first step...they work wonderfully!
Provided by breezermom
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
- Combine eggs, milk, basil, and savory; beat with a wire whisk until blended. Melt 1 tbsp butter in a large skillet over low heat. Add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until eggs are firm but still moist -- do not stir constantly! Gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 157.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 203.2, Sodium 144.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 10.1
GARDEN SCRAMBLE
Number Of Ingredients 12
Steps:
- All ingredients should be prepared and ready to use. (This can be done ahead of time with vegetables refrigerated in separate sandwich bags.) Place wok or large skillet over high heat. When wok is hot, add 1 tablespoon of oil. When oil is hot, add garlic stir-fry for 30 seconds. Add broccoli and cauliflower stir-fry for 1 minute. Add 4 tablespoons of the water cover and cook, stirring occasionally, for about 3 minutes. Remove vegetables from wok and set aside. Add remaining oil to wok. When oil is hot, add carrots, red pepper, and onion. Stir-fry for 1 minute. Add remaining water cover and cook, stirring occasionally, for about 2 minutes or until vegetables are crisp-tender. Return broccoli and cauliflower to wok stir-fry until heated through, about 1 minute. Add soy sauce, salt, and pepper to taste garnish with cashews (or 2 teaspoons sesame seeds).
Nutrition Facts : Nutritional Facts Serves
THE GARDEN SCRAMBLE
This is my version of my favorite dish from the "Blue Ben Dinner" in Bennington Vermont, (my home town) It's healthy and low carb all in one!
Provided by Robin Hollister
Categories Breakfast
Time 17m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen veggies in a bowl in the microwave for 2 minutes.
- In a large fry pan, melt margrine on high and saute onion, red bell pepper,and mushrooms for about 2 minutes.
- Add the spinach and cook 1 minute or until the water is gone.
- Add the broccoli and eggs, stir until eggs are done.
- Remove from heat and sprinkle cheese on top.
- Top with salsa and serve.
Nutrition Facts : Calories 258.7, Fat 17, SaturatedFat 5.7, Cholesterol 431.4, Sodium 657.2, Carbohydrate 9.7, Fiber 3.1, Sugar 4.6, Protein 18.1
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