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.
SHAKE-'EM-UP SCRAMBLED EGGS
Make this meal for two as good as gold! Scrambled up and served on golden toasts, these eggs are sure winners!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Wash the tomato. Chop tomato into small pieces on the cutting board, using the knife. Put tomato pieces in the clean jar.
- Crack the eggs on side of jar, letting eggs slip into jar. Add the cheese and salt to tomato pieces and eggs. Cover jar tightly with the lid and shake well.
- Put the margarine in the skillet. Heat over medium heat until margarine is melted (you can tilt the skillet so inside of skillet will be coated with margarine).
- Pour the egg mixture into skillet and cook without stirring. Stir eggs gently with the pancake turner when eggs in bottom of pan start to get firm. Cook 5 to 8 minutes longer or until eggs are slightly firm but not runny.
- Toast the bread in the toaster. Cut each toast slice in half, on the cutting board, using the knife. Serve scrambled eggs over toast slices.
Nutrition Facts : Calories 285, Carbohydrate 27 g, Cholesterol 225 mg, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 590 mg
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