SKILLET SCRAMBLE
"When we have baked potatoes for dinner, I often bake a few extra to use for this hearty breakfast," writes Linda Wakefield from her home in Mulino, Oregon. "This recipe is so versatile that you can always use up whatever leftovers you have on hand."
Provided by Taste of Home
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 235mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
WESTERN SCRAMBLE
Make and share this Western Scramble recipe from Food.com.
Provided by Catnip46
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook ham, green pepper, and onions in butter until vegetables are tender.
- Stir soup until smooth; blend in eggs; add to ham mixture.
- Cook over low heat until eggs are set, lifting eggs gently now and then.
Nutrition Facts : Calories 260.7, Fat 20.2, SaturatedFat 10.4, Cholesterol 290.9, Sodium 529.7, Carbohydrate 5.7, Fiber 0.6, Sugar 1, Protein 13.8
WESTERN OMELETTE
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
WESTERN SKINNY SCRAMBLE (LOW FAT)
This recipe starts out with egg whites that are cooked in the microwave then cooked in a skillet with Canadian bacon, onion and bell pepper and topped off with some cheddar cheese. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.
Provided by Crafty Lady 13
Categories Onions
Time 21m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lightly mist a medium microwave-safe bowl with spray. Put in the egg whites.
- Preheat a small nonstick skillet over medium-high heat. Lightly mist it with spray. Place the bacon, onion and bell pepper in the skillet. Cook, stirring with a wooden spoon, until the onion and bell pepper are tender, but not browned, 6 to 8 minutes.
- Meanwhile, microwave the egg whites on low for 30-second intervals until they are just a bit runny on top. Then stir with a fork, breaking the apart into large pieces. By the time you "scramble" and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, microwave them on low in 10-second intervals until just done.
- Turn the heat under the skillet to low. Stir the eggs into the bacon mixture and season with salt and pepper to taste. Top with the cheese and cover until the cheese melts, 2 to 3 minutes. Transfer to a plate or bowl and serve immediately.
Nutrition Facts : Calories 107, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.9, Sodium 313.3, Carbohydrate 4.8, Fiber 0.9, Sugar 2.4, Protein 15.7
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- Pour egg mixture over ham mixture. Reduce heat to medium.Continue cooking 3-4 minutes, lifting eggs slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Sprinkle with remaining cheese.
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- Put the potatoes in a medium saucepan. Add cold water to barely cover. Bring to a boil over high heat. Reduce the heat to medium, partially cover, and cook until tender, about 7 minutes. Drain.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell peppers and cook, stirring often, until tender and lightly golden, about 8 minutes. Stir in the ham and potatoes and cook, stirring often, until just starting to brown, 2 minutes.
- In a medium bowl, beat the eggs, egg whites, cottage cheese, black pepper, and salt until well blended.
- Pour the egg mixture into the skillet. Reduce the heat to medium and cook, turning often with a heatproof spatula, until just set, about 2 minutes.
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