Best 5 Shirataki With Scrambled Eggs And Parmesan Cheese Recipes

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Are you looking for a quick and healthy meal that is also delicious? Look no further than shirataki with scrambled eggs and parmesan cheese! This easy-to-make dish is perfect for breakfast, lunch, or dinner. Shirataki noodles are a low-carb, high-fiber alternative to traditional pasta, and they're also very versatile. They can be used in soups, salads, stir-fries, and even desserts. In this recipe, shirataki noodles are combined with scrambled eggs, parmesan cheese, and your favorite seasonings for a dish that is both satisfying and nutritious.

Here are our top 5 tried and tested recipes!

SHIRATAKI WITH SCRAMBLED EGGS AND PARMESAN CHEESE



Shirataki With Scrambled Eggs and Parmesan Cheese image

This was my dinner last night. Shirataki cooked along with eggs. First time I made it, and it was delicious.

Provided by Shanna021

Categories     Breakfast

Time 7m

Yield 1-2 serving(s)

Number Of Ingredients 5

1 (8 ounce) package tofu, shirataki (or without tofu. I used Angel Hair)
3 large eggs
fresh parmesan cheese, shredded
salt
pepper

Steps:

  • After preparing the Shirataki by running it under very hot water, Drying it off best I could, cutting it into smaller pieces with scissors, I turned it onto a plate, spread it out, covered with paper towel, and microwaved it for two minutes.
  • I then let it cool off a bit. While cooling, I mixed up three large eggs. I sprayed Organic Olive Oil Pam in the frying pan, added the Shirataki and eggs, and kept stirring to scramble the eggs into all of the noodle.
  • When done to how you like your scrambled eggs, plate it. I then added salt and pepper and sprinkled it with fresh shredded parmesan cheese.
  • Just delicious.

Nutrition Facts : Calories 358.9, Fat 23.3, SaturatedFat 5.9, Cholesterol 634.5, Sodium 228.2, Carbohydrate 5.2, Fiber 0.5, Sugar 2.7, Protein 33.7

THE BEST SHIRATAKI NOODLES RECIPE (GARLIC PARMESAN)



The Best Shirataki Noodles Recipe (Garlic Parmesan) image

Curious about miracle noodles? This is the BEST method for how to cook shirataki noodles to the perfect al dente texture. Ready in 25 minutes, this konjac noodles recipe comes with a creamy garlic parmesan sauce.

Provided by Maya Krampf

Categories     Side Dish

Time 25m

Number Of Ingredients 8

28 oz Shirataki noodles ((~4 cups))
1 tbsp Olive oil
4 cloves Garlic ((minced))
2/3 cup Chicken bone broth
2/3 cup Heavy cream
1/2 cup Grated Parmesan cheese
Sea salt ((to taste))
Black pepper ((to taste))

Steps:

  • Rinse shirataki noodles very well in a colander, under cool running water.
  • Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.
  • Pat very dry.
  • Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.
  • Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
  • Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.
  • Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.
  • Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.

Nutrition Facts : Calories 235 kcal, Carbohydrate 5.5 g, Protein 7.7 g, Fat 20.8 g, SaturatedFat 2.6 g, Cholesterol 11 mg, Sodium 191.7 mg, Fiber 2.1 g, Sugar 1.3 g, ServingSize 1 serving

PARMESAN SCRAMBLED EGGS



Parmesan Scrambled Eggs image

I am constantly trying to find ways to make egg's taste less like eggs, since I have a very picky 7 year old eater who despises eggs. This recipe is very easy and uses things that I always have on hand so that's very important to me. My 'non-egg eater' even ate them!

Provided by alhardin

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 large eggs
1/4 cup grated parmesan cheese
2 tablespoons half-and-half
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon chives
1/8 teaspoon parsley
1/2 teaspoon I Can't Believe It's Not Butter® Spread
2 tablespoons Smart Balance butter spread
1/4 cup of shredded colby-monterey jack cheese

Steps:

  • Put Smart Balance in a small saute pan on medium heat to melt.
  • Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
  • Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
  • When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
  • Take out of pan and serve while still warm.

Nutrition Facts : Calories 179.1, Fat 14.4, SaturatedFat 5.9, Cholesterol 226.1, Sodium 542.5, Carbohydrate 1.1, Sugar 0.5, Protein 10.7

SHIITAKE AND MANCHEGO SCRAMBLE



Shiitake and Manchego Scramble image

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

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil, divided
1/2 cup diced onion
1/2 cup diced sweet red pepper
2 cups thinly sliced fresh shiitake mushrooms (about 4 ounces)
1 teaspoon prepared horseradish
8 large eggs, beaten
1 cup heavy whipping cream
1 cup shredded Manchego cheese
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper

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.

SHIRATAKI MEATLESS MEAT PAD THAI



Shirataki Meatless Meat Pad Thai image

A fast and easy vegetarian pad Thai recipe. Stop emptying your wallet eating out and eat in!

Provided by Andrew05

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

2 (7 ounce) packages shirataki noodles, drained
1 tablespoon vegetable oil
1 (12 ounce) package tofu, cut into chunks
¼ cup reduced-sodium soy sauce
½ cup lemon juice
¼ cup white sugar
2 tablespoons peanut butter
1 tablespoon sriracha hot sauce
2 eggs
1 (4.5 ounce) can mushrooms
½ cup chopped cashews, divided
1 cup bean sprouts
1 lime, cut into wedges

Steps:

  • Place shirataki noodles in a bowl of hot water; set aside.
  • Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
  • Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
  • Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
  • Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
  • Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 32.2 g, Cholesterol 93 mg, Fat 22.1 g, Fiber 5.7 g, Protein 16.9 g, SaturatedFat 4.3 g, Sodium 1022.9 mg, Sugar 17.1 g

Tips:

  • To save time, use pre-cooked shirataki noodles. If using dry shirataki noodles, be sure to rinse and boil them according to the package instructions before using.
  • For a richer flavor, use full-fat cheese and heavy cream.
  • Add your favorite vegetables to the scramble, such as spinach, bell peppers, or mushrooms.
  • Serve the scramble with a side of fruit or whole-wheat toast.

Conclusion:

This shirataki with scrambled eggs and parmesan cheese is a quick, easy, and delicious meal that is perfect for breakfast, lunch, or dinner. It is also a great way to get your daily dose of vegetables. With its low-carb and high-protein content, this dish is also a great option for those following a keto or low-carb diet.

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