CONFETTI SCRAMBLED EGG POCKETS
Steps:
- In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. , In a large bowl, combine the eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Serve with salsa if desired.
Nutrition Facts : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 255mg cholesterol, Sodium 402mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
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.
CONFETTI EGG BAKE
Searching for an egg dish that's as pretty as it is fast and delicious? Refrigerated hash browns, frozen veggies and pre-sliced ingredients make this cheesy egg bake a snap to assemble.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
- Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
- Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
- Bake uncovered about 40 minutes or until eggs are set in center.
Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 235 mg, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg
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
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
CONFETTI SCRAMBLED EGGS
Categories Egg Onion Breakfast Brunch Sauté Valentine's Day Low Carb Quick & Easy Sausage Bell Pepper Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt butter in large nonstick skillet over low heat. Add onions and sauté until very tender, about 8 minutes. Add pepperoni, bell peppers and marjoram. Cook over low heat until bell peppers are crisp-tender, stirring occasionally, about 10 minutes. Pour in eggs. Stir over medium-low heat until eggs are just set, about 5 minutes. Transfer to bowl and serve.
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