VEGETABLE SCRAMBLED EGGS
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.
Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
EXTREME VEGGIE SCRAMBLED EGGS
A variety of veggies combined with eggs make a great start to the day.
Provided by EIORE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g
SPICY TOFU SCRAMBLE RECIPE WITH MUSHROOMS AND BELL PEPPERS
Steps:
- Gather the ingredients.
- In a large skillet, heat the olive oil and sauté the onion and garlic for 3 to 5 minutes, until onions are slightly soft.
- Add soy sauce, tofu, bell pepper, mushrooms, green onions, tomatoes, ginger, chili powder, and cayenne pepper. Add hot sauce to taste.
- Stirring frequently, sauté for another 6 to 8 minutes, until the veggies are done and the tofu is lightly fried. Add a dash of salt and pepper, to taste.
- Wrap in a flour tortilla or serve plain. Enjoy!
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 g, Sodium 423 mg, Fat 15 g, ServingSize 2 to 3 servings, UnsaturatedFat 11 g
VEGETABLE SCRAMBLED EGG SUBSTITUTE
Steps:
- In a small bowl, combine the egg substitute, green pepper, onions, milk, salt and pepper. , Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 563mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
HAM AND VEGETABLE SCRAMBLED EGGS
This is a lovely dish for breakfast or supper. Save morning time by preparing the veggies and ham the night before. Remember that eggs should be scrambled slowly. Do not use high or even medium-high heat! Medium or low heat is best. Recipe is from one of those check-out stand cookbooks.
Provided by Lorraine of AZ
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
- Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender.
- Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
- NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.
Nutrition Facts : Calories 252, Fat 18.6, SaturatedFat 8.1, Cholesterol 404.2, Sodium 207.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 17.6
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