SCRAMBLED EGG WHITES
Scrambled Egg Whites is a healthy and delicious option for breakfast. Serve it with some toast and fruits and milk on the side.
Provided by Neha Mathur
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Heat olive oil in a non stick frying pan.
- When the oil is hot, add garlic and fry for a few seconds, till they turn slightly brown.
- Add dried parsley, rosemary and oregano in the pan and immediately add the egg whites in the pan. Simmer the heat to medium low.
- Add salt and pepper and keep mixing the whites with a spatula so that they don't form lumps.
- Switch off the heat once the whites are 80% done. They will cook further with the heat in the pan.
- Serve hot with whole grain bread toast.
Nutrition Facts : Calories 99 kcal, Carbohydrate 1 g, Protein 6 g, Fat 7 g, Sodium 100 mg, ServingSize 1 serving
MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Provided by Martha Rose Shulman
Categories easy, quick
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
- Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams
SHIITAKE AND MANCHEGO SCRAMBLE
This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 2-3 minutes. Add mushrooms; cook and stir until tender, 3-4 minutes. Stir in horseradish; cook 2 minutes more., In a small bowl, whisk together remaining ingredients and remaining olive oil. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts : Calories 274 calories, Fat 24g fat (12g saturated fat), Cholesterol 234mg cholesterol, Sodium 405mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
SPINACH-MUSHROOM SCRAMBLED EGGS
Steps:
- In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
SCRAMBLED EGGS WITH MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Break the eggs into a mixing bowl. Beat well and set aside.
- Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
- Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
- When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 15 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 1 gram
REGULAR SCRAMBLED EGG WHITES
Make and share this Regular Scrambled Egg Whites recipe from Food.com.
Provided by josephscavone
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Scramble the eggs in a mixing bowl with 1 yolk, add a dash of milk (or water if you are competition dieting) - this makes the eggs more fluffy and a little nicer to eat. Put salt and pepper and a dash of Worcestershire sauce to taste.
- Top with sauce made from 50% Tomato Sauce (Ketchup) and 50% Thai Sweet Chili Sauce.
Nutrition Facts : Calories 191.3, Fat 6.6, SaturatedFat 2.9, Cholesterol 174.6, Sodium 365.9, Carbohydrate 4.8, Sugar 1.5, Protein 26
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