Eggs Frijoles South Beach Diet Phase 2 Recipes

Steps:

• In a large nonstick skillet, heat 1 T oil over medium heat. Add onion, garlic, and oregano; cook, stirring occasionally, until onion is softened, about 7 minutes.
• Add beans and cayenne. Simmer, stirring occasionally until beans are warmed through and flavorful, 10-12 minutes. Cover and keep warm.
• While beans are cooking, warm tortillas according to package instructions.
• Five minutes before the beans are done, in a medium nonstick skillet, heat remaining oil over medium heat. Add eggs and scramble, just until cooked, 3 to 5 minutes; remove from heat.
• Divide beans among tortillas and top with eggs and salsa. Roll up to serve.

Steps:

• Preheat oven to 350.
• Spray a glass pie dish with Olive Oil spray.
• Crack the eight eggs into the pie dish.
• Sprinkle Italian Seasoning and Black Pepper over the eggs.
• Sprinkle the cheese over the eggs.
• Bake in the oven for 17 minutes or until the cheese starts to brown.
• Sprinkle the bacon over the melted cheese.
• Let stand for 5 minutes before serving.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add egges, reduce heat to medium, and scramble until cooked but still moist, about 2 minutes. Transfer to a plate and season with salt and pepper.
• Carefully wipe the pan with a paper towel and return to medium heat. Add tortilla and cook on both sides until warmed through, abotu 1 minute.
• Leaving tortilla in the pan, top half of it with cheese and then the eggs; fold the other half over to form a quesadilla. Cook on both sides until heated through, 1 minute longer. Transfer to a cutting board, cut in half, and serve.

Steps:

• Preheat oven to 375°F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.