Scrambled Eggs With Basil Spinach Tomatoes Food

SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES

Steps:

• Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
• Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
• Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

SCRAMBLED EGGS WITH SPINACH AND TOMATOES

Steps:

• Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE

Steps:

• Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
• Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
• In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
• Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
• Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
• Prepare the plate, serve the eggs garnished with some of the herbs.

LIGHT & SIMPLE SPINACH SCRAMBLED EGGS WITH GOAT CHEESE

Steps:

• Spray a pan with olive oil spray.
• Crack one full egg into the pan, adding only the egg whites of 2 other eggs.
• Sprinkle dried garlic and black pepper to taste (garlic salt can be added instead if you prefer that).
• When the egg has just hardened on the bottom (the eggs on the top should still be in liquid form), scramble the eggs.
• Squeeze any excess water from the spinach leaves and add them to the eggs. Let the spinach leaves cook until it's time to stir the scrambled eggs again.
• Cook until the spinach leaves are wilted.
• Add the goat cheese (you can use crumbles if you prefer) to the SIDE of the plate and use as a "dip". I find if you mix the goat cheese into the scrambled eggs, it dilutes the flavor of the goat cheese greatly.
• Enjoy!

SCRAMBLED EGGS OVER FRESH SLICED TOMATOES AND BASIL

Steps:

• Beat eggs slightly with fork adding 2 minced basil leaves, pepper, and a 1/2 teaspoon water.
• Heat pan, spray Pam, add the mixture.
• Cook until of creamy consistency, stirring and scraping from bottom of the pan.
• Sliced and plate the tomato top with scrambled eggs and garnish with basil and season with salt and pepper.