How To make Garden Scramble
1 c egg substitute
1/8 tsp pepper
1/8 tsp marjoram leaves
1/4 c celery
finely chopped
1/4 c red bell pepper :
finely chopped
2 tbsp green pepper finely chopped
1 tbsp fat free chicken broth
1 c nonfat cheddar cheese :
shredded
2 slices white or whole wheat bread toasted
1 tbsp chives :
chopped
In a bowl, combine egg substitute, pepper and marjoram; set aside. In a nonstick skillet spray with cooking spray, over medium heat, cook celery, red pepper, green pepper and chives in chicken broth until tender. Add egg substitute and grated cheese to mixture. Cook stirring occasionally until set. Serve immediately with toast halve if desired or plain.
How To make Garden Scramble's Videos
Perfect Scrambled Eggs with Ricotta and Chives (episode 125)
When I first had scrambled eggs with ricotta and chives at a local restaurant I thought I had died and gone to egg heaven! The taste was so perfect, but the texture was just divine. I knew I had to come up with my own recipe to recreate this scrambled egg masterpiece.
These eggs reminded me so much of being in France. And if there’s one thing the French know, it’s how to make eggs; trust me on this one!
When I went to purchase the eggs to make this recipe they didn’t have the organic eggs I normally buy. I thought about getting the free range eggs but they’re honestly just not the same. A lot of marketing goes into those egg labels but everyone knows that organic is always best. I ended up walking 7 minutes to another store to find the organic ones, and boy was it well worth it. Plus I burned of some extra calories which really revved up my appetite!
I harvested the chives from a friends herb garden. I’m sure going to owe her one! I guess I’m gonna have to make her one of those mimosas ;)
Alright, well let’s get to it. The recipe:
3 organic eggs
Fresh chives
Fresh ricotta cheese
Salted organic butter
Salt and pepper to taste
Finely chop the chives until you have around a tablespoon or so. Remember this doesn’t have to be perfect! I end up putting in a different amount every time.
Crack three eggs into a bowl and whisk. Feel free to add in some salt and don’t let anyone tell you it makes the eggs tough or watery! Salt breaks down protein and if anything it will make them just slightly more tender.
Heat your pan to medium low. Be patient with this. Add in some butter (not too much!) then pour in your eggs.
Scrape the bottom of the pan with your silicone spatula until the eggs are almost set, just a bit undercooked.
Stir in two tablespoons or so of fresh ricotta cheese, and remove the pan from the heat.
Spoon the eggs onto some delicious whole grain toast and serve with fruit of choice. The contract in texture between the crunch toast and the soft eggs is to die for.
Now that’s what I call perfect scrambled eggs :)
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EGG SAUCE EASY BREAKFAST OR LUNCH IDEA, YOUR FAMILY WOULD ASK FOR MORE
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Breakfast Garden Scramble | 30 Minute Meals #30minmeals #quickbreakfast #quickmeals
Hey Dreamers
#quickbreakfast a #breakfast scramble.
The ladies have been laying their hearts out and we've got 3.5 dozen in the fridge from the Chickie Ladies and .5 dozen from the Quack Ladies. We've been eating away. The ducks can't keep up with our love for them! So far we use so many eggs we are keeping up, but we did get our first regular egg customer added now that we are officially rolling in eggs!
If you're nearby and interested contact us as we still have about 35 more ladies about to start laying in addition to who's laying now.????
I'm adding this into my #30minmeals series. This took 25 mins start to finish & it'll power us through our work day.
Love having the #garden on the table to use in every #meal ❤
-- Never quit Dreaming--
-Victoria
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Egg White Garden Scramble
Start your day off right with this delicate yet earthy recipe. There's lots of good stuff in this dish. Don't miss out!
Recipe:
1 tbsp Coconut Oil
1/2 Small Sweet Onion, diced
3 handfuls Fresh Spinach, rough chopped
3/4 cup Egg Whites, shaken or stirred well
5 or 6 Cherry Tomatoes, halved longwise
1/4 tsp Ground Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Hot Sauce
Pinch of Sea Salt and Italian Seasoning
Drop coconut oil in medium pan over medium heat. Melt and coat bottom of the pan. Add onion to pan; cook for 2-3 minutes or until fragrant. Stir in spinach; heat for an additional 2-3 minutes. Decrease heat to medium-low and add in egg whites, pepper, garlic, hot sauce and seasoning. Allow egg whites to thicken before tossing ingredients together. Add in tomatoes and heat through 2-3 minutes. Serve immediately. Add buttered toast, if desired. ENJOY!
Ina Garten's Perfect Scrambled Eggs | Food Network
Ina shares her method for making light and fluffy scrambled eggs!
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Truffled Scrambled Eggs
RECİPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 3 servings
Ingredients
1 1/2 tablespoons unsalted butter, at room temperature
8 extra-large eggs
1/4 cup half-and-half or milk
Kosher salt and freshly ground black pepper
2 tablespoons truffle butter
3 slices brioche bread, toasted
Minced fresh chives, for garnish
Directions
Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.
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Ina Garten Makes Perfect Scrambled Eggs | Food Network