SCRAMBLED EGGS (WITH CAULIFLOWER)
Created by Jessica Seinfeld From the book "Deceptively Delicious" Hidden cauliflower puree provides kids with half the daily value for vitamin C. With more than 19 grams of protein per serving, these scrambled eggs pack a powerful protein punch!
Provided by Karen in MA
Categories Breakfast
Time 8m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.
- Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat.
- When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled�firm but nice and moist (2-3 minutes).
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
PERFECT SCRAMBLED EGGS
These eggs are a great way to start out your morning! They are easy and fast to make!
Provided by Whitney
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 12m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
- Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g
SCRAMBLED CAULIFLOWER AND EGGS
I can remember getting ready for school and mom making breakfast of leftover boiled or steamed cauliflower and eggs scrambled up with fresh sliced white bread. We also scrambled eggplant with eggs, two comfort foods I will always love with memories of mom in the kitchen singing and happy. Cauliflower, an old side we had often, we...
Provided by Betty R
Categories Other Breakfast
Time 15m
Number Of Ingredients 3
Steps:
- 1. Heat the skillet to medium high or as you would for scrambled eggs.
- 2. Whisk eggs until blended, fold in the cauliflower. Pour into skillet, scramble till egg is set to your liking. Salt and pepper to taste and serve with soft white bread. Soft white bread takes up the moistness of the cauliflower or eggplant.
- 3. **This dish is good with eggplant also, in fact my fav. though it's not the prettiest it is pretty tasty! If you use eggplant peel it like a potato then cut in half then half again, then chop into bite size chunks. Add just enough oil to skillet to coat bottom, add chopped eggplant, cover with lid cook on low to med. and stir often until very soft all the way thru. Whisk up 4 eggs, salt and pepper to taste and pour into skillet and scramble with eggplant until eggs are set to your liking. Again, best with soft un-buttered bread. Most kids don't like it with eggplant because like I said it's not a pretty dish. When I was a kid and my mom being Italian not everything was pretty either because of the color or shriveled olives or speckles of green fresh herbs but I knew I would love anything she made. :) and she made a lot of dishes with vegetables, sauces with herbs and black olives.
SCRAMBLED EGGS WITH CAULIFLOWER RECIPE
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt. Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled-firm but nice and moist-2 to 3 minutes.
SCRAMBLED CAULIFLOWER - LOW CARB
I got this recipe and it wasn't low carb and included breadcrumbs instead of Parmesan cheese so you could form patties (like a latke). Since I'm living a low-carb lifestyle, I decided to adapt it, but the patties were less-than-desirable visually the taste wasn't that impressive. I had one completely fall apart on me in the pan so I just scrambled it up and viola; we had a new fave! You can add bacon and garlic as a yummy addition, if desired.
Provided by Juska
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
- Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
- Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 5.7 g, Cholesterol 87.9 mg, Fat 10.6 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 6.1 g, Sodium 336.7 mg, Sugar 2.6 g
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