ALMOST GREEN SCRAMBLED EGGS WITH SPINACH
Breakfast for one or double it. Tastes great with leftover ham. The green of the spinach is a nice contrast. Stir fry some red peppers and mushrooms to have on the side. Wholewheat toast Mmmm.
Provided by Bergy
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Gradually mix the milk into the flour, whisk until smooth.
- add sour cream (cottage cheese), eggs, thyme, salt& pepper.
- Whisk until very well blended.
- Stir in the cheese and spinach.
- Heat skillet, spray with oil.
- Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
- Do not over cook the eggs.
Nutrition Facts : Calories 425.7, Fat 28.4, SaturatedFat 14.7, Cholesterol 428.9, Sodium 388.3, Carbohydrate 17.4, Fiber 0.8, Sugar 1.9, Protein 24.4
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
GREEN SCRAMBLED EGGS
Make and share this Green Scrambled Eggs recipe from Food.com.
Provided by loveleesmile
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Crack eggs into a large bowl, add cilantro, green onions and jalapeno and whisk until combined.
- Heat butter in a large skillet over medium heat, add the eggs, season with salt and pepper and cook, stirring occasionally with a wooden spoon until soft curds form.
- Serve warm.
Nutrition Facts : Calories 401.8, Fat 36.2, SaturatedFat 18.7, Cholesterol 619.4, Sodium 189.4, Carbohydrate 1.9, Fiber 0.4, Sugar 1.4, Protein 17.1
BEST SCRAMBLED EGGS EVER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
- Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
SLOW-COOKED SCRAMBLED EGGS WITH GREEN HERBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the eggs, milk, salt pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings. Serve hot.
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.
CHEESY SCRAMBLED EGGS WITH GREEN ONIONS
Make and share this Cheesy Scrambled Eggs With Green Onions recipe from Food.com.
Provided by HappyFlour66
Categories Breakfast
Time 30m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together eggs and milk.
- Heat skillet over medium heat.
- Add egg mixture.
- When eggs start to set, push around continually with spatula.
- When eggs are half set, but still runny, add onion and cheese (and jalapeno if desired).
- Continue stirring around till eggs are set to desired doneness and cheese is melted.
- Garnish with Salt and pepper to taste.
Nutrition Facts : Calories 607.4, Fat 43, SaturatedFat 20.8, Cholesterol 921.9, Sodium 692.3, Carbohydrate 10.1, Fiber 0.8, Sugar 2.5, Protein 43.6
GREEN BEANS WITH SCRAMBLED EGGS
Make and share this Green Beans With Scrambled Eggs recipe from Food.com.
Provided by Halalmom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the beans in pieces, about 2 cm each, and wash them.
- Heat the olive oil in a large pan, add the onion and fry it until slightly browned.
- Add the beans, fry them for a few minutes.
- Add broth,chopped tomatoes and garlic, salt and pepper to taste and bring to a boil.
- Cover the pan and let simmer for about 15 minutes, until the beans are tender and done.
- Check for seasoning.
- Crack the eggs directly into the pan and stir well.
- Cook for a few more minutes, until the egg is done.
- Serve with French bread, some hot sauce like tunesian harissa an the side.
Nutrition Facts : Calories 177.2, Fat 10, SaturatedFat 1.9, Cholesterol 106.3, Sodium 322.4, Carbohydrate 17.4, Fiber 5, Sugar 5.3, Protein 6.8
GREEN & WHITE SCRAMBLED EGGS - OR SCRAMBLED EGGS WITH CREAM
Make and share this Green & White Scrambled Eggs - or Scrambled Eggs With Cream recipe from Food.com.
Provided by Karina A
Categories Breakfast
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft.
- In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste,.
- Pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
Nutrition Facts : Calories 300.6, Fat 25.1, SaturatedFat 12.3, Cholesterol 418.5, Sodium 238.8, Carbohydrate 4.1, Fiber 0.8, Sugar 2, Protein 14.8
GREENS AND GRAINS SCRAMBLE
This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
Provided by Megan Gordon
Categories Egg Leafy Green Breakfast Brunch Sauté Vegetarian Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2, heartily
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
- Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
- Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
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