SCRAMBLED EGGS WITH RICOTTA AND BROCCOLINI
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread, if desired.
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.
BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!
I know this sounds a little different, I thought so too when my friend had me over for breakfast. You won't be disappointed...my DH even loves them! I have also used egg beaters for a lighter touch. This is now my favorite way to eat eggs!
Provided by Amber C.
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 156.9, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 149.7, Carbohydrate 2.6, Sugar 0.8, Protein 13.6
SCRAMBLED EGGS WITH BROCCOLI & CHEESE
10 minutes and three steps is all you need to make this cheesy scrambled egg recipe that's perfect for a hearty dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 3
Number Of Ingredients 3
Steps:
- Cook broccoli in cheese sauce as directed on package.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add eggs; cook and stir just until eggs begin to set.
- Add broccoli with cheese sauce; cook 1 minute, stirring constantly.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 430 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 0 g
SCRAMBLED EGGS WITH TOMATOES AND BROCCOLI RECIPE - (3.8/5)
Provided by I_love_cooking
Number Of Ingredients 7
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.
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- Put the frozen broccoli in a small microwave-safe bowl and cover with a plate. Microwave on high for 1 minute. Stir. If still frozen solid, microwave another 30 seconds to 1 minute until it is mostly thawed and a little warm in most places.
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