Scrambled Eggs With Tomatoes And Broccoli Recipe 385

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.

BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!

Steps:

• Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
• In a small bowl beat eggs
• Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
• Stir occasionally.
• Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
• You don't want the broccoli too soft.
• Add cheese if you like and cover until melted.
• Serve with ketchup.

SCRAMBLED EGGS WITH TOMATOES AND BROCCOLI RECIPE - (3.8/5)

Steps:

• Heat olive oil in a saute pan over medium heat. Add onions and broccoli, and saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and parmesan cheese, and add salt and pepper as desired. Cook, stirring regularly, until tomatoes are burst and eggs are set.

GREEK SCRAMBLED EGGS

Steps:

• Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

SCRAMBLED EGGS WITH TOMATO

Steps:

• Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes.
• Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes.
• Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.

EGG AND BROCCOLI SCRAMBLE

Steps:

• Steam or boil broccoli florets until very tender. Drain if necessary and mash or puree 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) broccoli puree and breast milk or formula until well combined.
• Heat a pan over medium heat. Add egg and broccoli mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
• Remove from heat, let cool and chop into tiny pieces that your baby can manage.

NEXT DAY BROCCOLI AND SCRAMBLED EGGS

Steps:

• Set toast in bottom of a deep bowl. Reheat broccoli in microwave or in a double boiler. Heat butter in a skillet until golden. Scramble the eggs and cook them until almost scrambled but not quite cooked. Remove eggs from heat and continue to stir until heat of eggs cooks remaining ones; season to taste with salt and Tabasco sauce.