Veggie And Egg Unite Scramble Food

LOW CARB VEGGIE SCRAMBLE

Steps:

• Heat oil in a pan and saute onion until softened.
• Add broccoli and saute for a few minutes. Once softened slightly, add bell pepper and continue to cook for 2-4 minutes. Season to taste with salt and pepper (or seasonings of choice).
• Pour whisked eggs into pan over sauteed veggies, folding eggs with a spatula as they cook.
• Serve with your favorite toppings and enjoy!

TOFU-POTATO SCRAMBLE

Steps:

• Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
• Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
• Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.

SCRAMBLED EGGS WITH VEGETABLES

Steps:

• Rinse and thinly chop all vegetables.
• Sauté the onion, scallion, potatoes, carrots with oil until tender.
• Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
• In a bowl beat together the eggs and milk with salt and black pepper.
• Pour the eggs on the sauté vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
• P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
• Serve it hot.

EGG AND VEGGIE SCRAMBLE

Steps:

• Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
• Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
• Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
• Remove from heat, let cool and chop into tiny pieces your baby can manage.

VEGAN TOFU AND SPINACH SCRAMBLE

Steps:

• Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
• Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.

EXTREME VEGGIE SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
• In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

EGG & VEGGIE SCRAMBLE

Steps:

• Steam or boil vegetables until very tender. Drain if necessary and mash or purée together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
• Whisk egg. Whisk in ¼ cup (60 mL) of the puréed or mashed mixed vegetables until well combined.
• Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
• Remove from heat, let cool and chop into tiny pieces your baby can manage.

VEGGIE EGG SCRAMBLE

Steps:

• In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender. , Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.

KENTUCKY FARMHOUSE SCRAMBLE

Steps:

• Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
• Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.

EGG SCRAMBLE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, until tender.
• In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes, saute 2-3minutes longer.
• In a blender, combine eggs, sour cream, milk, onion salt, garlic salt, and pepper. Cover and process until smooth. Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat remaining ingredients.

VEGGIE AND EGG UNITE SCRAMBLE

Steps:

• In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado.
• Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.

VEGGIE CHEDDAR SCRAMBLED EGGS

Steps:

• Heat butter in a large skillet over medium heat; add in the mushroom slices, onions and bell peppers; saute until onions are transparent.
• In a bowl whisk together eggs with baking powder, whipping cream; add to the veggie mixture.
• Add/stir in chopped tomatoes, season with salt and pepper; then cook until the eggs are almost set.
• Mix in the shredded cheese and cook until melted (don't overcook the eggs).
• Serve immediately.