EGG AND VEGGIE SCRAMBLE
This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.
Provided by Egg Farmers of Canada
Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada
Time 40m
Yield 1
Number Of Ingredients 3
Steps:
- Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
- Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
- Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
- Remove from heat, let cool and chop into tiny pieces your baby can manage.
Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g
EGG AND GREEN PEAS SCRAMBLE
Make and share this Egg and Green Peas Scramble recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a non stick skillet.
- Add onion and green peas and saute on high heat for 2 minutes.
- Add salt and pepper and mix well.
- Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
- Serve warm.
SAVORY EGGS WITH PEAS AND SHALLOTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.
GARDEN SCRAMBLE
How many times have I found myself the owner of a hodge-podge of vegetables....a little bit of this and a little bit of that? Usually I throw the bits and pieces into a soup, or end up making vegetable stock. But this time, I had guests, and had to feed them breakfast....so I ended up with this, served with Canadian Bacon and Toast! Feel free to change out the veggies, using what you have! **If you find yourself the proud owner of some leftover roasted veggies...just heat them up and use those and skip the first step...they work wonderfully!
Provided by breezermom
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
- Combine eggs, milk, basil, and savory; beat with a wire whisk until blended. Melt 1 tbsp butter in a large skillet over low heat. Add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until eggs are firm but still moist -- do not stir constantly! Gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 157.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 203.2, Sodium 144.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 10.1
FIESTA EGG SCRAMBLE
This is a recipe I found on the cooksrecipes.com website, from their World Cuisine folder. It's different than the only other recipe on this site with the same title, so I thought I'd post it here for another option for anyone looking for a Tex-Mex breakfast idea.
Provided by Northwestgal
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine eggs, cream and salt in medium bowl.
- Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender.
- Add the chiles, bacon (if using), and egg mixture. Cook, stirring occasionally until eggs begin to set. Sprinkle cheddar cheese and Monterey Jack cheese over eggs. Cover, and continue to cook until eggs are set and fully cooked.
COWBOY SCRAMBLE
This came to me in an e-mail. As we had guests at the moment I decided to try the recipe. Served it for breakfast but it's equally good as lunch. Doesn't take long to make either.
Provided by Chef Dudo
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dice the onion and pepper.
- Peel the potatoes and dice them.
- Sauté, in the butter over medium heat, onion, potatoes, and pepper until the potatoes are almost tender.
- While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.
- Once the potatoes are nearly cooked, pour the egg mixture over the vegetables.
- Turn the heat down and continue cooking, while stirring often, until the eggs are done.
- Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.
Nutrition Facts : Calories 397.2, Fat 22.4, SaturatedFat 10.9, Cholesterol 460.3, Sodium 635.6, Carbohydrate 26.6, Fiber 3.7, Sugar 4.7, Protein 22.6
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