Scrambled Eggs Over Fresh Sliced Tomatoes And Basil Recipes
CREAMY CHEESY SCRAMBLED EGGS WITH BASIL
Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.
Provided by Elisa Stamm
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 2.5 g, Cholesterol 410.3 mg, Fat 23 g, Protein 20.2 g, SaturatedFat 11.3 g, Sodium 432.7 mg, Sugar 1.1 g
TOMATO, BASIL & PARMESAN SCRAMBLED EGGS
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES
Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast
Provided by Good Food team
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 6
Steps:
- Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
- Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
- Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.
Nutrition Facts : Calories 297 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
CHEF JOHN'S SUMMER SCRAMBLED EGGS
Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care; I have toast. Try to find a goat milk feta cheese for this; it's awesome!
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
- Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
- Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 9.7 g, Cholesterol 574.8 mg, Fat 33.1 g, Fiber 2 g, Protein 23.1 g, SaturatedFat 9.4 g, Sodium 755.5 mg, Sugar 2 g
SCRAMBLED EGGS OVER FRESH SLICED TOMATOES AND BASIL
A simple and quick low fat, healthy breakfast of Scrambled Eggs over Garden fresh sliced Tomatoes and Basil. Add if you want even a healthier version go for just egg whites.
Provided by Rita1652
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Beat eggs slightly with fork adding 2 minced basil leaves, pepper, and a 1/2 teaspoon water.
- Heat pan, spray Pam, add the mixture.
- Cook until of creamy consistency, stirring and scraping from bottom of the pan.
- Sliced and plate the tomato top with scrambled eggs and garnish with basil and season with salt and pepper.
Nutrition Facts : Calories 171.8, Fat 10.2, SaturatedFat 3.2, Cholesterol 423, Sodium 146.6, Carbohydrate 6, Fiber 1.9, Sugar 4, Protein 13.9
EGG AND TOMATO SCRAMBLE
Steps:
- In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper if desired. , Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired.
Nutrition Facts : Calories 152 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
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