COUNTRY MORNING SKILLET
Skillet-sautéed potatoes, peppers and onions give this cheesy egg dish terrific flavor. Perfect for a country morning, afternoon or evening!
Provided by My Food and Family
Categories Breakfast & Brunch
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
- Add eggs, 1 at a time, to skillet, spacing eggs evenly over potatoes; cover. Cook 3 to 4 min. or until egg whites are set and yolks begin to thicken but do not become firm.
- Sprinkle with cheese; cook, covered, 1 min. or until melted.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
COUNTRY MORNING SKILLET
A good breakfast for the vegetarian or to have during Lent. Even without meat it's still packed with protein and wholesome goodness. Recipe and photo by: http://www.kraftrecipes.com/recipes/country-morning-skillet-51821.aspx
Provided by Ellen Bales
Categories Other Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a large non-stick skillet over medium heat. Add the vegetables; cook 5 minutes or untl potatoes are lightly browned, stirring occasionally.
- 2. Add eggs, 1 at a time, to skillet, spacing eggs evenly over potatoes; cover. Cook 3 to 4 minutes or until egg whites are set and yolks begin to thicken but do not become firm. Salt and pepper the eggs, if desired.
- 3. Sprinkle with the cheese; cook, covered, 1 minute more, or until melted.
- 4. Pass the coffee and orange juice!
CHEESY YELLOW PEPPER COUNTRY MORNING SKILLET
Problem: You need a hearty morning skillet but don't have a lot of time. Solution: This quick and easy skillet, ready in 30 minutes.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
- Make 4 wells in potato mixture. Slip 1 cracked egg into each well; cook 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness.
- Sprinkle with cheese; cover. Cook 1 min. or until melted.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
SWISS CHARD AND RED PEPPER GRATIN
The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
- Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
- Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
- Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
- Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 grams
PEPPER & POTATO CHEESY COUNTRY MORNING SKILLET
This easy, cheesy morning skillet is ready in just 30 minutes, so you can get on with your day ASAP.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
- Make 4 wells in potato mixture. Slip 1 cracked egg into each well; cook 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness.
- Sprinkle with bacon and cheese; cover. Cook 1 min. or until cheese is melted.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 220 mg, Sodium 420 mg, Carbohydrate 33 g, Fiber 5 g, Sugar 2 g, Protein 18 g
CHEDDAR BROCCOLI CHICKEN SKILLET - PAMPERED CHEF
I received an email this morning from my Pampered Chef Consultant and this is one of the recipes that was featured. Here is what the email said: September is National Rice Month - "Rice is a good choice for a healthy diet. It is a good source of complex carbohydrates and can help you achieve a reduced fat diet." --American Dietetic Association Rice protein, when compared to that of other grains, is considered one of the highest quality proteins. It has all eight of the essential amino acids, necessary building blocks for strong muscles. Rice is also a good source of other essential nutrients - thiamin, riboflavin, niacin, phosphorus, iron, and potassium. For more information, visit http://www.usarice.com/consumer/nutrition.html and enjoy this recipe from our Cookware Product Use and Care card.
Provided by senseicheryl
Categories One Dish Meal
Time 25m
Yield 4 servings of chicken, 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika.
- Heat oil in Large Skillet over medium-high heat until hot.
- Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center.
- Remove chicken from skillet; keep warm.
- Add milk, soup, broccoli and remaining black pepper to skillet; mix well.
- Bring to a boil; stir in rice.
- Top with chicken; cover with lid.
- Reduce heat and simmer 5 minutes.
- Remove skillet from heat.
- Sprinkle cheese over chicken and rice.
- Cover with lid; let stand 5 minutes before serving.
Nutrition Facts : Calories 700.2, Fat 18.1, SaturatedFat 10.1, Cholesterol 113.1, Sodium 942.7, Carbohydrate 87.3, Fiber 1.9, Sugar 0.7, Protein 44.1
CHEDDAR CHEESE AND RED BELL PEPPER STRATA
Categories Egg Pepper Brunch Bake Vegetarian Cheddar Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
- Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
- Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.
PEPPER & CHEDDAR COUNTRY MORNING SKILLET
A good skillet dish should be easy. Take this pepper and cheddar skillet recipe, for example. Six ingredients. That's it.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
- Make 4 wells in potato mixture; fill with egg product. Cook 3 to 4 min. or until egg product is set.
- Sprinkle with cheese; cover. Cook 1 min. or until melted.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
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