SOUTHWEST EGG SCRAMBLE
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 13
Steps:
- In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
- In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
Nutrition Facts : Calories 400 g, Fat 22 g, Fiber 8 g, Protein 20 g
SOUTHWESTERN SCRAMBLED EGGS
Make and share this Southwestern Scrambled Eggs recipe from Food.com.
Provided by evewitch
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large skillet over medium-high heat.
- Add ham and red pepper.
- Saute until ham is browned and pepper is slightly soft.
- Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
- Whisk vigorously until the eggs are a uniform color with no streaks.
- Spread ham mixture evenly in the pan.
- Pour egg mixture over it without stirring.
- As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
- Continue in this manner until eggs are almost dry.
- Stir egg mixture completely ("scramble") and add the shredded cheese.
- Stir until cheese is melted.
SOUTHWESTERN SCRAMBLED EGGS
Looking for a little flavor kick in your morning routine? This Phase 2 recipe will tantalize your taste buds and start your day off right!
Provided by dojemi
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut 2 toasted whole wheat tortillas into 1/4-inch strips.
- Whisk 2 large eggs and 2 large egg whites.
- Add tortillas, salt and pepper.
- Sauté 1 tablespoon chopped scallions in 1/2 teaspoon canola oil.
- Add egg mixture; scramble until eggs are set.
- Serve with chopped fresh cilantro and salsa.
Nutrition Facts : Calories 195.2, Fat 8.5, SaturatedFat 2.2, Cholesterol 211.5, Sodium 316.1, Carbohydrate 16.2, Fiber 1, Sugar 1.3, Protein 12.4
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EASY SOUTHWEST EGG SCRAMBLE - ONE SWEET APPETITE
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5/5 (1)Category BreakfastServings 2Total Time 15 mins
- Heat the butter over a medium sized skillet on low heat until melted. Add the chopped peppers. Cook, stirring frequently, 2-3 minutes or until the peppers are soft.
- Whisk together the eggs, 2 tablespoons salsa, sour cream, salt and pepper in a medium measuring cup. Pour into the pan. Sprinkle with chopped bacon.
- Cook over low/medium heat, folding the egg frequently, until cooked completely. Sprinkle with cheese and heat until melted.
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4.5/5 (2)Total Time 20 minsCategory BreakfastCalories 191 per serving
- Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
- Add in the pepper, jalapeno, corn, cumin, paprika, salt and cayenne. Cook for about 3 to 5 minutes, until the pepper is crisp tender. Remove the veggies to a bowl.
- Turn the heat down slightly, then pour the eggs into the empty skillet. Cook, stirring occasionally, until the eggs are scrambled to your liking. Remove from the heat, then stir the veggies back into the skillet. Sprinkle with the chopped cilantro.
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