Mediterranean Eggs On An English Muffin Recipes

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MEDITERRANEAN EGGS



Mediterranean Eggs image

How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 6

1 teaspoon olive or vegetable oil
4 medium green onions, chopped (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
4 eggs or 1 cup fat-free cholesterol-free egg product
Freshly ground pepper

Steps:

  • Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
  • Beat eggs thoroughly with fork or wire whisk; pour over tomato 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. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g

MEDITERRANEAN EGGS ON AN ENGLISH MUFFIN



MEDITERRANEAN EGGS ON AN ENGLISH MUFFIN image

Categories     Sandwich     Egg

Yield 1 sandwich

Number Of Ingredients 6

2 eggs
pesto sauce
feta cheese crumbles
1 English muffin
1 tomato, sliced
salt and pepper

Steps:

  • Slice the muffin in half and toast it. Scramble the eggs and cook them until almost done. Add feta cheese, salt and pepper to taste. Spread pesto sauce on muffin, add egg mixture and tomato slices. Enjoy as a sandwich or open face.

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