Gluten Free Herbed Potato Egg Scramble Food

GLUTEN-FREE HOME STYLE SCRAMBLED EGGS

Steps:

• Beat eggs, salt and water.
• Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
• Pour egg mixture over vegetable 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. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

GLUTEN-FREE HERBED POTATO EGG SCRAMBLE

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
• Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
• Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.

HEALTHY POTATO AND EGG SCAMBLE

Steps:

• In medium skillet heat oil on medium heat.
• Add diced potatoes, peppers, and onions, salt and pepper to taste. cook until golden brown.
• While potatoes are cooking, add eggs and milk in small bowl and whisk well.
• When potatoes are almost done, add ham. cook for 2 minutes, then add eggs. Scramble well until eggs are cooked. place bread in toaster.
• Move to serving plate and top with the cheese. Serve with the toast.

HERB CREAM CHEESE SCRAMBLED EGGS

Steps:

• Beat the eggs and milk in a bowl and add black pepper.
• Heat olive oil spread in a frying pan and add egg mixture.
• Sir constantly until egg is set but still soft.
• Remove pan from heat and stir in cream cheese, herbs and pepper.
• Serve on the toasted bread.

CHEESY SCRAMBLED EGG AND POTATO SKILLET

Steps:

• In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
• Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
• Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
• Season with seasoned salt and black pepper to taste.
• Skim some of the fat off if desired.
• In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
• Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
• Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
• Sprinkle with chopped green onions.
• Delicious!

EGG SCRAMBLE

Steps:

• Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
• Cover and simmer for 10-15 minutes or until tender; drain.
• In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
• Add half of the ham and potatoes, saute 2-3 minutes longer.
• Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
• Cover and process until smooth.
• Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
• Sprinkle 1 cup cheese.
• Repeat with remaining ingredients.