Gluten Free Herbed Potato Egg Scramble Recipes

GLUTEN-FREE HOME STYLE SCRAMBLED EGGS

Gluten-Free Home Style Scrambled Eggs image

Precooked potatoes and colorful vegetables join forces to make this easy skillet dish a hit on the after-work home front.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 18m

Yield 4

Number Of Ingredients 7

Ingredients

6 eggs
3/4 teaspoon salt
3 tablespoons water
1/4 cup butter or margarine
1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
1 small zucchini, chopped (1 cup)
1 medium tomato, seeded and chopped (3/4 cup)

Steps:

Beat eggs, salt and water.
Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 350 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg

GLUTEN-FREE HERBED POTATO EGG SCRAMBLE

Gluten-Free Herbed Potato Egg Scramble image

Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons canola oil
1 medium red potato, unpeeled, cut into 1/2-inch pieces (3/4 to 1 cup)
1/8 teaspoon salt
3 tablespoons water
1 1/2 cups fat-free egg product or 6 eggs
1/2 teaspoon dried or 1 teaspoon chopped fresh basil leaves
1/4 cup sliced roasted red bell peppers (from a jar)
2 tablespoons shredded Parmesan cheese

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g

ROASTED POTATO EGG SCRAMBLE

Roasted Potato Egg Scramble image

Deliciously seasoned Backyard Grilled Potatoes mixed into a hearty egg scramble hits the spot for any weekend brunch.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 bag (11.8 oz) frozen backyard grilled potatoes
5 slices bacon, crisply cooked, crumbled
1/2 cup shredded Cheddar cheese (4 oz)

Steps:

In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 260 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 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

Ingredients

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.

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