Scrambled Eggs And Olives Recipes
GREEK SCRAMBLED EGGS
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.
Provided by Mark Bittman
Categories breakfast, brunch, easy, lunch, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
- In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
- Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
- Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams
SCRAMBLED EGGS AND OLIVES
Make and share this Scrambled eggs and olives recipe from Food.com.
Provided by najwa
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray a medium saucepan with cooking spray (or use olive oil if you prefer), and cook onion until softened.
- Add olives and cook for 1/2 minute.
- Beat eggs, salt, pepper and hot pepper.
- Add eggs to saucepan and cook until set.
- Serve with pita bread.
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- In a 12-inch nonstick or seasoned carbon-steel skillet over medium, heat the oil until just starting to smoke, about 3 minutes
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- Crack the eggs into a measuring jug. Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
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- Heat the oil in a frying pan, and add the diced pepper and chopped spring onions. Cook for a few minutes over a medium heat, until slightly soft. Add the quartered tomatoes, olives and capers, and cook for 1 more minute.
- Crack the eggs into the pan, and immediately scramble with a spoon or spatula. Add the oregano and plenty of black pepper, and keep stirring until the eggs are fully cooked. Serve warm, topped with fresh parsley if desired.
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Estimated Reading Time 7 mins
- Sauté diced onion in a nonstick skillet in the 2 tablespoons olive oil over medium heat until softened (try not to brown them), about 1 minute.
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5/5 Estimated Reading Time 6 mins
- Place large skillet over medium heat. After 1-2 minutes, add olive oil and continue heating until oil begins to shimmer.
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HOW TO MAKE SCRAMBLED EGGS, STEP BY STEP | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Gather ingredients. To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste.
- Break some eggs. Crack eggs on a flat surface (helps ensure shells stay out of the mix) into a bowl that's deep enough for some serious whisking.
- Add liquid (optional) If you wish, you can thin the scrambled egg mix with milk, cream, lemon juice, or even a little water. This optional step makes gently cooked scrambled eggs tender, almost custardy.
- Heat the skillet. To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat.
- Add the eggs and stir. When the butter starts to bubble, or a drop of water added to the pan sizzles, slowly pour in the egg mixture. Immediately reduce the heat to medium-low and as soon as the eggs begin to "set" or form a slightly solid base (a minute or two), gently stir with a rubber spatula.
- Add more flavor. As soft curds begin to form, add minced herbs, shredded cheese, crumbled bacon, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.
- The big finish. Gently scrap the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through but there are still a few wet areas.
SCRAMBLED EGGS RECIPE: NUTRITION AND BENEFITS - FITZABOUT
From fitzabout.com
Estimated Reading Time 6 mins
- Crack 4 large eggs into a bowl and into that add 1/4 cup non-fat milk, 1/4 tsp salt, 2 grinds Black pepper.
- Now mix it together. Using an immersion blender or whisk, until the eggs are completely homogenous and light yellow, for about 30 seconds.
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- Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
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