ther omelet.
When the egg begin to firm up, cover
Using a liquid measuring cup, pour 1/4 cup of egg substitute.
One at a time, seperate the whites from the yolks and place the whites into the same cup. Using a fork, gently stir to combine.
Spray a pan with cooking spray and heat over med-high heat.
Add the mixture to the pan and allow to set before you begin to scramble.
Scramble to your desired doneness.
an, set aside.
Beat egg with milk and water. Add
atter.
To make the scrambled eggs, whisk together eggs and
Scramble egg.
Combine the scrambled egg with rice, sesame oil, and soy sauce. Mix until everything is well-combined.
You can adjust soy sauce according to personal taste.
pray.
Crack one full egg into the pan, adding only
second jug. Gradually whisk egg mixture into flour until smooth
Drop small spoonfuls of cream cheese into scrambled egg mixture and whip.
Cook in the usual fashion.
This just adds a special touch to your eggs.
Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.
ntil well blended.
Pour egg mixture into heated skillet and
Coat large skillet with cooking spray; place over medium high heat.
In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.
Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook).
Remove from heat and gently fold in salsa.
Place 1/6 of eggs on top of each muffin bottom.
Top with tops.
NOTES:
Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.
arge bowl.
To form egg rolls: Place the wrapper on
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
owl.
Fold the cheese, scrambled eggs, and bacon into the
1. In a medium size bowl, beat egg whites, eggs, yogurt and water until blended. Using a nonstick pan, melt butter. Add eggs and scramble, stirring often. Cook until you reach desired consistency.
2. Divide eggs among 2 plates. Top each serving with 1 tablespoon cheese. Add a little salt and pepper, as desired.
3. To make a really complete, satisfying meal, serve eggs with sliced tomatoes and a cup of fresh fruit. Add a slice of multigrain or whole wheat toast, if desired.
In a small bowl, beat eggs, milk and seasonings.
Spray a skillet with non-stick spray or use a non-stick skillet. Heat over medium heat.
When hot, add egg mixture.
Cook eggs, stirring occasionally until slightly set, about 2-3 minutes.
Stir in salmon and spinach until salmon is heated through and the spinach has wilted.
Serve over toasted bread.
Sprinkle with additional fresh chives and dill.
br>Layer Swiss cheese, ham, scrambled egg and American cheese, in order
illing suggestion available under Chinese recipes here on Zaar.
You
ampantscotland.com, most pie crust recipes are made with half lard
5 minutes start making the scrambled egg and spinach. Place the spinach