Best 2 Egg And Veggie Scramble Recipes
In the culinary realm, the egg and veggie scramble is a versatile and nutritious breakfast staple that tantalizes taste buds with its symphony of flavors and textures. As a culinary canvas, it welcomes an array of vegetables, herbs, and seasonings, allowing home chefs to unleash their creativity and craft a dish that caters to their unique preferences. Whether you are seeking a quick and easy weekday breakfast or an indulgent brunch spread, this delectable scramble promises to satisfy your cravings and nourish your body with essential nutrients.
Let's cook with our recipes!
EGG AND VEGGIE SCRAMBLE
This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.
Provided by Egg Farmers of Canada
Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada
Time 40m
Yield 1
Number Of Ingredients 3
Steps:
- Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
- Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
- Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
- Remove from heat, let cool and chop into tiny pieces your baby can manage.
Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g
VEGGIE AND EGG UNITE SCRAMBLE
Provided by Food Network
Time 32m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado.
- Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.
Tips:
- Use fresh, high-quality ingredients. Fresh vegetables will have a better flavor and texture, and they will be more nutritious.
- Don't overcook the eggs. Overcooked eggs will be tough and rubbery. Cook them just until they are set.
- Add salt and pepper to taste. Season the eggs and vegetables to taste with salt and pepper.
- Get creative with your ingredients. You can add any vegetables you like to this scramble, such as bell peppers, onions, spinach, or mushrooms.
- Serve immediately. Egg scrambles are best served immediately after they are cooked.
Conclusion:
An egg and veggie scramble is a quick, easy, and healthy breakfast or lunch option. It's a great way to get your daily dose of protein and vegetables, and it's also a versatile dish that can be customized to your liking. With a few simple tips, you can make a delicious and satisfying egg and veggie scramble that the whole family will enjoy.
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