QUICK VEGETABLE SCRAMBLE ON TOAST
This vegetable and egg scramble packs protein and flavor into one hearty serving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, heat oil over medium. Add onion and bell pepper and cook until onion is translucent, 3 minutes. Season with salt and pepper. Add eggs and cheese and cook, stirring constantly with a rubber spatula, until eggs are set and cheese melts, 1 to 2 minutes. Spoon over toast and sprinkle with parsley.
Nutrition Facts : Calories 266 g, Fat 13 g, Fiber 2 g, Protein 21 g
SCRAMBLED OMELETTE TOAST TOPPER
Jazz up a snack of scrambled eggs on toast with a few flavoursome additions
Provided by Good Food team
Categories Breakfast, Snack
Time 10m
Number Of Ingredients 8
Steps:
- Beat together eggs, crème fraîche, cheese and chives with a little seasoning. Heat oil in a pan, then soften spring onion for a few mins. Add tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set. Pile over toast.
Nutrition Facts : Calories 571 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Protein 30 grams protein, Sodium 1.98 milligram of sodium
SCRAMBLED EGGS & SLOW-ROAST TOMATOES ON TOAST
These indulgent scrambled eggs with tomatoes and spinach are the ideal weekend breakfast treat. A simple vegetarian meal you can prep in minutes
Provided by Kirstie Allsopp
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.
- Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.
- Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.
Nutrition Facts : Calories 496 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium
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- Dice the onion and bell pepper. Add olive oil to a medium skillet and heat to medium high. Add the veggies and cook for 2-3 minutes or until they begin to soften.
- Beat the eggs well and add the milk (optional). Pour the eggs over the veggies and stir and chop with a spatula until the eggs dry out. Serve with your favorite hot sauce if desired.
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