EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES
Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
- In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
- As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g
SCRAMBLED EGG & FETA HASH
This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch
Provided by Joe Wicks
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
- Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.
Nutrition Facts : Calories 485 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium
SCRAMBLED EGGS WITH ASPARAGUS
Provided by Food Network
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
- Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
- Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
- Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.
SCRAMBLED EGG WITH SPINACH AND FETA ON TOAST
Make and share this Scrambled Egg With Spinach and Feta on Toast recipe from Food.com.
Provided by Daniel Wood
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the eggs together in a bowl.
- Cut the feta into small cubes and add to egg mixture.
- Put spinach leaves in a pan and drizzle with olive oil. Put the bread in the toaster.
- Once the spinach leaves are slightly cooked add the egg and feta mixture.
- Once cooked serve the egg, feta and spinach mixture on the toast.
SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE
I found this recipe on Women's health magazine website. I changed the cheese from goat to feta because I don't like goat cheese. I also changed when you put in the cheese because I did not want the cheese melted.
Provided by kave1010
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
- Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
- Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.
Nutrition Facts : Calories 257.4, Fat 15.9, SaturatedFat 6.7, Cholesterol 395.1, Sodium 527.9, Carbohydrate 6.4, Fiber 2.4, Sugar 2.7, Protein 22.6
DILL FETA SCRAMBLE
Begin each day with an energy-sustaining mix of carbs and protein. Here, a whole-wheat pita is filled with eggs (mostly whites) and a little feta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese.
- In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill.
- Spoon eggs into pita halves, and garnish with more dill.
Nutrition Facts : Calories 269 g, Fat 13 g, Fiber 2 g, Protein 19 g
GREEK SCRAMBLED EGGS
"This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty."
Provided by Little Bee
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat butteror margarine in a skillet over medium-high heat.
- Beat eggs, then pour into pan.
- Add feta cheese, and cook, stirring occasionally to scramble.
- Season with salt and pepper.
CREAM CHEESE AND CHIVE SCRAMBLED EGGS
Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.
Provided by Abbs lt3
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
- In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
- To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.
SMOKED SALMON SCRAMBLE WITH FETA
I had some smoked salmon and was looking for something different to make with it. I found a couple of recipes that when combined led to this creation. If makes a hearty brunch of light dinner and is delicious served with whole wheat toast and sliced tomatoes.
Provided by PaulaG
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt half the butter in a non-stick skillet; add the green onions, red bell pepper and artichoke hearts, stirring until onions are wilted.
- Add the smoked salmon and continue to stir until heated through.
- Remove salmon mixture to a small dish and keep warm while preparing the eggs.
- In a medium bowl beat the eggs or egg substitute with the yogurt and basil adding salt and pepper to taste.
- Wipe the skillet with a paper towel and over medium heat, melt the remaining butter and pour the beaten eggs into skillet.
- As the eggs began to set and curds develop, pull to the center of the pan. Repeat until eggs are almost set.
- Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly.
- Serve and enjoy.
Nutrition Facts : Calories 396.9, Fat 27.4, SaturatedFat 12.9, Cholesterol 584.1, Sodium 937.7, Carbohydrate 6.9, Fiber 1.7, Sugar 3.8, Protein 30.1
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