CREAMY CHEESY SCRAMBLED EGGS WITH BASIL
Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.
Provided by Elisa Stamm
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 2.5 g, Cholesterol 410.3 mg, Fat 23 g, Protein 20.2 g, SaturatedFat 11.3 g, Sodium 432.7 mg, Sugar 1.1 g
TOMATO BASIL SCRAMBLED EGGS
These Tomato Basil Scrambled Eggs take your average scrambled eggs up a notch or two. These eggs are loaded with sweet delicious pan-roasted heirloom cherry tomatoes, fresh basil and a wee bit of Parmesan cheese.
Provided by Deborah
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.
- Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.
- Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.
- Place the tomato mixture in bowl and set aside.
- Melt the butter in the same pan you used for the tomatoes over medium heat.
- Pour in the egg mixture and reduce the heat to medium-low.
- Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.
- Remove the pan from the heat and let stand as the cheese continues to melt.
- Gently fold the tomatoes. Garnish with fresh basil or arugula.
FRESH TOMATO PARMESAN SCRAMBLE
This simple egg scramble features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt.
Provided by FrackFamily5 CA->CT
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
- Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
- Cook until the eggs are set but still slightly moist, about 5 minutes.
Nutrition Facts : Calories 100 calories, Carbohydrate 4.8 g, Cholesterol 187.8 mg, Fat 5.8 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 440.3 mg, Sugar 2.8 g
TOMATO, BASIL & PARMESAN SCRAMBLED EGGS
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
PARMESAN SCRAMBLED EGGS
I am constantly trying to find ways to make egg's taste less like eggs, since I have a very picky 7 year old eater who despises eggs. This recipe is very easy and uses things that I always have on hand so that's very important to me. My 'non-egg eater' even ate them!
Provided by alhardin
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put Smart Balance in a small saute pan on medium heat to melt.
- Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
- Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
- When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
- Take out of pan and serve while still warm.
Nutrition Facts : Calories 179.1, Fat 14.4, SaturatedFat 5.9, Cholesterol 226.1, Sodium 542.5, Carbohydrate 1.1, Sugar 0.5, Protein 10.7
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