EASY FLUFFY SCRAMBLED EGGS
These scrambled eggs are fluffy like no other.
Provided by alfonso
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
- Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g
SIMPLE SCRAMBLED EGGS
Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end stir in 1/2 cup of your favorite shredded cheese, such as aged Cheddar or Gruyere.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
- Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
EASY MEXICAN SCRAMBLED EGGS
Make and share this Easy Mexican Scrambled Eggs recipe from Food.com.
Provided by ashlynn08
Categories Breakfast
Time 10m
Yield 1 plate, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a bowl and mix to combine.
- Coat a nonstick skillet with pam cooking spray and heat over medium low heat.
- If using peppers and onions add to pan and saute for 3 minutes.
- Add egg mixture and cook until eggs are light and fluffy.
- Top with additional salsa if desired.
MEXICAN SCRAMBLED EGGS
Make and share this Mexican Scrambled Eggs recipe from Food.com.
Provided by blu_shoe
Categories Breakfast
Time 9m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl beat eggs.
- Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
- Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.
MEXICAN SCRAMBLED EGGS
I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, quick, weekday, main course
Time 20m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
- Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 4 grams, TransFat 0 grams
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MEXICAN SCRAMBLED EGGS RECIPE – MELANIE COOKS
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Cuisine MexicanTotal Time 7 minsCategory BreakfastCalories 414 per serving
- Heat the oil on a non-stick frying pan over medium-high heat. Add onion and bell pepper slices and cook, stirring occasionally, for 5 minutes.
- Add the eggs, salsa and shredded cheese. Cook, stirring occasionally, for 2 minutes, or until the eggs are set.
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Reviews 6Category BreakfastCuisine MexicanTotal Time 15 mins
- Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
- Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
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