HIGH PROTEIN SCRAMBLED EGGS WITH COTTAGE CHEESE
Steps:
- In a medium bowl, whisk the eggs, cottage cheese, kosher salt and black pepper, to taste with a fork.
- Heat a medium nonstick skillet over medium-low heat and spray with oil. When warm, pour the eggs in.
- Using a rubber spatula, slowly scrape sections of eggs to the center of the pan as the bottom starts to set, creating soft folds for about 1 1/2 to 2 minutes total until just set.
- Remove from the heat and serve.
Nutrition Facts : ServingSize 1 /2 of eggs, Calories 173 kcal, Carbohydrate 1.5 g, Protein 17.5 g, Fat 10.5 g, SaturatedFat 3.5 g, Cholesterol 377 mg, Sodium 327 mg, Sugar 1 g
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.
HOW TO MAKE PERFECT SKINNY SCRAMBLED EGGS
Scrambled eggs are such a tasty and easy dish for breakfast, lunch, or dinner. There are so many ways to make them. The secret ingredient to making these so light and dreamy is to mix a little nonfat yogurt into the eggs before cooking. To keep them skinny, I'm using a combination of egg whites and eggs and topped with a little light cheese. Each serving has 132 calories and 7 grams of fat.
Provided by Nancy
Categories Breakfast Side Dish
Time 13m
Number Of Ingredients 7
Steps:
- In a medium size bowl, beat egg whites, eggs, yogurt and water until blended. Using a nonstick pan, melt butter. Add eggs and scramble, stirring often. Cook until you reach desired consistency.
- Divide eggs among 2 plates. Top each serving with 1 tablespoon cheese. Add a little salt and pepper, as desired.
- To make a really complete, satisfying meal, serve eggs with sliced tomatoes and a cup of fresh fruit. Add a slice of multigrain or whole-wheat toast, if desired.
Nutrition Facts : ServingSize 0.5 recipe, Calories 132 kcal, Fat 7 g, SaturatedFat 2 g, Cholesterol 180 mg, Protein 16 g, Carbohydrate 1 g, Sodium 261 mg, Sugar 1 g
SKINNY BMT SCRAMBLED EGGS
96% less cholesterol • 68% less total fat than the original recipe. Think you can't have bacon while eating healthy? Think again! These scrambled eggs are packed with flavor thanks to the addition of turkey bacon.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil.
- In a medium bowl, stir together egg, milk, salt, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
- Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. (Be careful not to overcook the egg mixture.)
- To serve, top with tomatoes.
Nutrition Facts : Calories 170, Carbohydrate 3 g, Cholesterol 240 mg, Fat 2, Fiber 0 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 2/3 cup, Sodium 360 mg, Sugar 3 g, TransFat 0 g
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
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