Scrambled Egg Whites W Shiitake Mushrooms And Turkey Bacon Recipes
SHIITAKE AND MANCHEGO SCRAMBLE
This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 2-3 minutes. Add mushrooms; cook and stir until tender, 3-4 minutes. Stir in horseradish; cook 2 minutes more., In a small bowl, whisk together remaining ingredients and remaining olive oil. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts : Calories 274 calories, Fat 24g fat (12g saturated fat), Cholesterol 234mg cholesterol, Sodium 405mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
SCRAMBLED EGGS
Make these delicious scrambled eggs for a tasty breakfast that's easy to make and nutritious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 2
Number Of Ingredients 4
Steps:
- Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.
SCRAMBLED EGG WHITES W/ SHIITAKE MUSHROOMS AND TURKEY BACON
From the David Kirsch Ultimate NY Body Plan: "At the Madison Square Club, plain scrambled egg whites will never do. Liven that breakfast platter" David Kirsch
Provided by Razzlledazzlle
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat a 9" nonstick skillet over medium high heat and coat with non-fat vegetable cooking spray.
- Take the two strips of turkey bacon and pan heat until cooked through and crispy ? approximately 1 - 2 minutes for each side. Remove the bacon from the pan and immediately
- Place the mushrooms in the same skillet and saut�© until slightly browned ? approximately 1 - 2 minutes. Remove from heat and set aside.
- In a small bowl, whisk together egg whites and water. Season to taste with the pepper. Place the eggs in the nonstick skillet and stir until cooked through - approximately 1 minute or until the edges begin to set. Do not overcook.
- Arrange the eggs and the mushrooms on a plate, sprinkle with parsley and add two strips of turkey bacon on the side.
MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Provided by Martha Rose Shulman
Categories easy, quick
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
- Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams
SCRAMBLED EGGS WITH MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Break the eggs into a mixing bowl. Beat well and set aside.
- Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
- Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
- When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 15 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 1 gram
SCRAMBLED EGG WHITES WITH SCALLIONS AND VEGGIE BACON
This is a recipe based off what I can remember from the cookbook "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson. The book has disappeared somewhere in my house and I haven't been able to locate it yet. This is my most frequently chosen meal for hot breakfast because it's healthy, quick and can be taken on the go. I'm not much of a fan of onions or onion-like plants but I do like scallions and I substitute them anywhere a recipe calls for onions. [The one exception is shallots which I frequently use in most soups.] This is a recipe that could win over almost any picky eater. I also like this recipe because it has the taste quality of a dish you'd find in places like Hugo's Restaurant or Du-par's but its simplicity gives the feeling of classic comfort/homemade food. This is a very easy recipe and it can also be adapted based on what you've got in your kitchen. It's a great light meal for breakfast, lunch and even dinner and is even better paired with fresh fruit and raw veggies. Being that I'm vegetarian and don't eat meat anymore, vegetarian bacon was substituted for the bacon in this recipe. I'll also add that turmeric is not a spice used by Native Americans and it is not used in Native American cuisine. It didn't exist in North America early in history and is a "recent addition" that was brought when [non-Native] people started "immigrating" to America. Turmeric is a South Asian spice most commonly found in and associated with Indian cuisine but it's also found in Pakistani cuisine. It's used both powdered and freshly grated like ginger but is most often used dry in powder form. It's an ingredient best known for its use in curry but it's used to flavor and color both savory and sweet dishes. It's used as a dye for clothing and is present in some skin and hair products. Turmeric adds a golden yellow to yellow to yellow-orange to orange color to some foods and certain fabrics. It has a fresh subtle earthy aroma to it but it's relatively tasteless so you can add it to just about anything. Turmeric is also said to have anti-inflammatory, antioxidant, antibacterial, and antiviral properties which is said to aid in the potential treatment and prevention of various diseases like cancer, Alzheimer's disease, diabetes, allergies and arthritis. In this case, turmeric was used because while I don't mind eating egg whites, my family is not nuts about them so a dash of turmeric makes the egg whites look more appetizing and just makes for a nice presentation.
Provided by Vegescatarian
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat the bottom of a skillet or frying pan with cooking spray and heat on medium heat. Mince the Smart Bacon and add to the pan. Spray lightly with a thin layer of cooking spray and stir for a minute.
- Slice the scallions vertically into two to three thin strips and then cut them into thin slices, carrying up to the green parts. Check to make sure there is no mold or dirt in the greener parts of your scallions before slicing. If there is, don't use these parts. Add the chopped scallions to the minced veggie bacon and keep stirring for about three to four minutes or until the bacon starts to brown slightly. You want to crisp the Smart Bacon but you don't want to burn it, so keep an eye on the bacon. Set a timer if you need to because this stuff can burn easily if you don't pay attention.
- Turn the heat down to low, add the turmeric and keep stirring for another minute.
- Add the egg whites, sea salt, fresh cracked pepper and parsley, and stir together.
- Plate and pair with fresh fruit, whole grain toast, juice and water. The eggs are best served hot. Serving size is equivalent to three egg whites.
Nutrition Facts : Calories 89.3, Fat 3.2, SaturatedFat 0.5, Sodium 604.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.1, Protein 12.2
SPINACH-MUSHROOM SCRAMBLED EGGS
Steps:
- In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
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