Spanish Egg White Scramble Recipes

Steps:

• Cook bacon in a large skillet.
• Remove bacon; crumble and set aside; discard drippings.
• Combine eggs, chiles,pimento, salt, and peppers; set aside.
• Saute onion, tomato, and mushrooms in butter until tender.
• Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
• Spoon onto serving platter; garnish with crumbled bacon.

Steps:

• Saute onion, shallot, garlic and chile until soft in a non-stick pan. Stir in spinach until wilted. Mix in egg whites and scramble. Sprinkle with cilantro,red pepper, and salt.

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

Steps:

• In a non-stick pan, briefly saute onion, tomato and peppers. They should give off enough liquids on their own to prevent sticking with no oil.
• As the onions start to soften,add the egg whites, and scramble with the vegetables.
• Season and plate.

Steps:

• In medium bowl, whisk together eggs and milk until just combined. You should see large bubbles as you whisk. Set aside.
• In a large nonstick pan, cook chorizo for 5 minutes over medium heat.
• Add eggs and continue cooking, stirring constantly to make sure they cook evenly.
• Just before eggs are fully cooked, scatter cilantro and cream cheese over top. Gently stir until done.