Healthy/Corn & Tomato Scramble
Ingredients
Corn and Tomato Scramble Recipe
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped green onions
1 1/2 cups reduced fat egg substitute
1/3 cup skim milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small roma tomatoes, seeded and thinly sliced
1 cup shredded reduced fat cheddar cheese
Procedure
Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add corn and green onions and saute until tender. Combine egg substitute and next 4 ingredients and whisk well.
Pour egg mixture over vegetables and continue cooking over low heat until almost set. Arrange tomato wedges on top and sprinkle with cheese. Cover and continue cooking until cheese is melted. Cut into 4 wedges and serve.
Makes 4 ServingsServing Size: 1 slice
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Thursday, November 6, 2008
Tucson Eggs Benedict
Tucson Eggs Benedict
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Country Scrambled Eggs
Country Scrambled Eggs
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
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