Scrambled Eggs With Tomato Cheddar And Cilantro Food

SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO

Steps:

• If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
• In large skillet over medium heat, warm the olive oil.
• Add onion and cook, stirring until golden, approximately 5 minutes.
• Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
• Cook until tomato is heated through and any juices have evaporated, about 1 minute.
• Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
• Using spatula, stir the eggs from the edges of the pan toward center.
• Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
• Sprinkle with grated cheese and cook for 1 minute longer.
• Divide and serve on warmed plates.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

SCRAMBLED EGGS WITH AVOCADO, ONION, AND CHEDDAR

Steps:

• Chop onion. Halve, pit, and peel avocado and cut into 1/4-inch pieces. In a bowl whisk together eggs and Cheddar and season with salt and pepper. In a nonstick skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring, until just beginning to soften, about 2 minutes. Add egg mixture and cook, stirring constantly, until eggs are just set, about 1 minute. Remove skillet from heat and stir in avocado.
• Serve eggs garnished with cilantro.

SCRAMBLED EGG AND TOMATO

Steps:

• Combine the tomato and basil and set aside.
• Beat the egg, water and garlic together.
• Heat oil (or use non-stick cooking spray), add the egg mixture.
• Cook and stir gently until the egg is nearly set.
• Sprinkle with paprika.
• Add the tomato mixture and the pepper.
• Cook and stir until the egg is completely set and the tomatoes are heated through.
• Serve with toast or English muffin.

SCRAMBLED EGGS (OEUFS BROUILLéS)

Steps:

• Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
• Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
• Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.

SCRAMBLED EGGS AND CHEDDAR CHEESE

Steps:

• put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time.
• When they start to get firm, but there are still some runny bits, remove from the heat.
• Add the cheese and if used chives and stir until melted.
• Serve.

GARLIC-CILANTRO SCRAMBLED EGGS

Steps:

• Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
• Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Heat 2 tablespoons olive oil in a large, heavy based pan.
• Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
• Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
• Add another tablespoon of oil to pan.
• Add chopped chorizo and cook for 5 minutes to release flavours.
• Add the sausage to onion and capsicum mixture.
• Add butter to pan and melt.
• Season the eggs with salt and black pepper.
• Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
• Return vegetables and sausage to pan and stir through with basil.
• Serve with hot toast.