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Scrambled Egg and Avocado Tortilla

Try placing your scrambled eggs over a tortilla, along with some veggies like tomato, cucumber, avocado, and red cabbage for maximum taste!

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Ingredients Needed for Scrambled Egg and Avocado Tortilla

1 tomato
1 cucumber
1 radish
½ avocado
1 red chili
1 green chili
½ lemon
2 tortilla wraps
½ red cabbage, shredded
½ cup parmesan, shredded
6 eggs
1 teaspoon butter
1 spring onion, chopped
2 teaspoons of curry sauce

How to Make Scrambled Egg and Avocado Tortilla

  1. Thinly slice the veggies and red chilies.
  2. Squeeze the lemon juice over the avocado.
  3. Heat a skillet over medium heat, add the tortilla wraps, and heat them for 1 minute per side.
  4. Split the veggies between the tortillas and use them as toppings.
  5. Add the shredded parmesan in a large bowl. Crack the eggs in the bowl, season with salt and pepper, and whisk.
  6. Heat a skillet over medium heat, add the butter, and melt it. Add the whisked eggs and spring onion. Gently stir in the pan using a spatula, until the eggs look soft and silky. When small curds form and there is no liquid in the pan, remove the eggs from the heat.
  7. Place the scrambled eggs over the veggie-topped tortillas. Top it with curry sauce, parsley, and some more parmesan if you prefer.

Scrambled Egg Sandwich

Scrambled eggs are usually a breakfast meal, but there are a lot of creative ways to enjoy them! Today, let’s try scrambled eggs as a mid-afternoon snack! To spice things up, scramble the eggs with spicy salami. Then add everything on a crispbread alongside Emmental cheese and veggies.

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Ingredients Needed for Scrambled Egg Sandwich

1 tablespoon butter
1 red onion, sliced
2 eggs
1 tablespoon vegetable oil
15 salamis slices
1 spring onion, chopped
2 crispbreads slices
2 emmentals cheese slices
1 cucumber

How to Make Scrambled Egg Sandwich

  1. Heat a skillet, add butter and let it melt. Add red onion and season it with salt. Cook it until translucent, about 2 minutes.
  2. Break the eggs and whisk them. Heat another skillet and add them with 1 tablespoon of vegetable oil.
  3. Add salami and stir continuously so that the eggs do not stick to the pan. Add spring onion when it is almost ready.
  4. To make the sandwich, take 1 slice of crispbread and add 1 Emmental slice, 5 cucumber slices, half of the fried onion and half of the scrambled eggs.
  5. Continue with the remaining ingredients for the other sandwich.
  6. Serve warm!

Scrambled Egg Tortilla Wrap

Scrambled eggs, bell pepper and mozzarella, wrapped in a crunchy tortilla? Sounds delicious and we think it is a perfect meal for a lazy Sunday morning! Be sharp with your scrambled eggs so they don’t overcook and enjoy this dish which has a wide variety of flavors!

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Ingredients Needed for Scrambled Egg Tortilla Wrap

1 tablespoon vegetable oil
½ red onion, thinly sliced
¼ red bell pepper, diced
¼ yellow bell pepper, diced
0.25 green bell pepper, diced
2 eggs, whisked
1 tortilla
1 ounce shredded mozzarella
chili flakes

How to Make Scrambled Egg Tortilla Wrap

  1. Start by whisking the eggs in a large bowl. Set aside for a couple of minutes.
  2. Heat a skillet, add 1 tablespoon vegetable oil and first add red onion. Fry it until translucent, 2 minutes.
  3. Add bell pepper and cook for about 1 minute.
  4. Add the whisked eggs.
  5. Slowly mix with a spatula until the eggs look slightly underdone and remove them from the heat. They will continue to cook at the heat of the pan.
  6. Spread your wrap on a cutting board and add the scrambled eggs mixture in the middle.
  7. Sprinkle shredded mozzarella and chili flakes on top.
  8. Roll your tortilla and middle slice it.

Mushroom and Scrambled Egg Toast Bread

This is not your typical breakfast. But who needs typical when you have fried bacon, mushrooms and scrambled eggs and other surprise flavors on toast?

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Ingredients Needed for Mushroom and Scrambled Egg Toast Bread

3 eggs
1 tablespoon cream cheese
4 bacon
1 cup sliced mushroom
4 breads
2 garlic cloves
8 basil leaves

How to Make Mushroom and Scrambled Egg Toast Bread

  1. Whisk 3 eggs in a large bowl. Add salt and cream cheese.
  2. Fry the 4 slices of bacon, for 2-3 minutes, in a cast-iron skillet, to a medium high temperature. Remove the bacon from the skillet.
  3. Stir fry the diced mushrooms in bacon fat, in the same cast-iron skillet, until they are golden brown.
  4. Add the whisked eggs in a cast-iron skillet and scramble them while on medium high temperature, until they’re cooked.
  5. Cut the garlic cloves in half. Toast the bread slices.
  6. Rub each slice of toasted bread with half of a garlic clove.
  7. Add a layer of mushrooms, a layer of scrambled eggs, two fresh basil leaves, and a slice of bacon on each of the bread slices.

Tortilla and Scrambled Egg Casserole

Scrambled eggs with vegetables, rolled in tortillas, and covered with a delicious creamy sauce! This casserole recipe has plenty of surprises in store for you. And do not worry! It might look complicated, but it’s a no-brainer.

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Ingredients Needed for Tortilla and Scrambled Egg Casserole

5 eggs
½ red bell pepper, chopped
2 spring onions, chopped
1 ounce of butter
2 tablespoons of flour
½ cup milk
1 ounce of mozzarella, shredded
3 tortilla wraps

How to Make Tortilla and Scrambled Egg Casserole

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Crack the eggs, sprinkle some salt over them, and then whisk them.
  3. Add the chopped red bell pepper and 1 spring onion.
  4. Mix everything together.
  5. Heat a cast-iron skillet and pour the eggs and veggies in it.
  6. Scramble the eggs and vegetables in the pan, so that it gets properly cooked.
  7. Heat a large saucepan and add the butter.
  8. Let it melt while stirring with a spoon.
  9. Add the flour over the melted butter and mix the two together with a spoon.
  10. Pour in the milk and keep stirring until it comes to a boil.
  11. Add the shredded mozzarella, sprinkle salt and pepper.
  12. Take a tortilla wrap. Add some of the scrambled eggs and veggies on it and roll it.
  13. Put the 3 tortilla rolls in a ceramic oven tray.
  14. Pour the cheesy cream over the tortillas.
  15. Top the dish off with 1/2 chopped spring onion.
  16. Cook in the oven for 20 minutes.

Scrambled Egg, Spinach and Mushroom Quesadilla

Quesadilla for breakfast? Why not? Especially if we’re talking about a quesadilla with scrambled eggs, spinach, and mushrooms. Whatever it may be, don’t label it as just “breakfast”, because you can also have it for lunch or as a snack, depending on your cravings.

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Ingredients Needed for Scrambled Egg, Spinach and Mushroom Quesadilla

2 garlic cloves, sliced
2 tablespoons of vegetable oil
5 mushrooms, sliced
2 ounces of baby spinach
2 eggs
2 tortilla wraps
1 cup low-moisture mozzarella, shredded
1 tablespoon parsley, chopped

How to Make Scrambled Egg, Spinach and Mushroom Quesadilla

  1. Heat the vegetable oil in a skillet and cook the garlic for 10-15 seconds.
  2. Add the mushrooms, baby spinach, salt, and pepper.
  3. Stir and cook until the spinach and mushrooms soften.
  4. Whisk the eggs and add them to the skillet.
  5. Stir until the eggs cook. You’ll make scrambled eggs with mushrooms and spinach. When ready, set them aside.
  6. Take a clean skillet and heat it on the stove.
  7. Prepare for making 2 quesadillas:
  8. Divide the mozzarella into 4 equal quantities.
  9. Place one tortilla wrap into the skillet. Add one layer of mozzarella on one side of the tortilla wrap. Sprinkle parsley and add half of the scrambled egg mixture, then another layer of mozzarella.
  10. Fold the tortilla wrap over the filling and cook for about 30-60 seconds, until the cheese starts melting. Turn over the quesadilla and cook for 30 more seconds.
  11. Do the same with the second quesadilla, using the remaining ingredients.

Scrambled Egg and Bacon Pie

This salty pie is a must try when your friends are coming by! Not only because it looks super-interesting – the top crust is wonderfully braided – but also because it has a very savory filling with scrambled eggs, cheese, and bacon.

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Ingredients Needed for Scrambled Egg and Bacon Pie

7 eggs
1 teaspoon vegetable oil
1 puff pastry sheet, thawed
4 bacon
½ cup mozzarella, shredded
½ teaspoon black sesame seeds

How to Make Scrambled Egg and Bacon Pie

  1. Whisk the eggs and add some salt and pepper. Keep 2 tablespoons of whisked eggs in a bowl.
  2. Heat the vegetable oil in a skillet and add the whisked eggs, making scrambled eggs.
  3. Cut in half the puff pastry sheet.
  4. Take one-half of puff pastry, measure about 0.4-inch (1 cm) from the top and cut four strips.
  5. Weave the puff pastry strips.
  6. Coat the remaining puff pastry with the whisked eggs and place the bacon slices on top.
  7. Layer the scrambled eggs and sprinkle with mozzarella.
  8. Season with salt and pepper and top with the puff pastry weave.
  9. Carefully close the edges and coat the pie with some more whisked egg mixture.
  10. Sprinkle black sesame seeds.
  11. Bake for about 20 minutes at 360 degrees F/180 degrees C.
  12. Slice the pie and enjoy!
Shrimp Fried Rice

Shrimp Fried Rice

Creamy, warming and super-easy to put together. That’s how this stew really is. It has a certain Asian touch, especially because of the rice, soy sauce, and shrimp. Add scrambled eggs and some more vegetable goodies and create an irresistible assortment of flavors, just ready to be enjoyed.

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Ingredients Needed for Shrimp Fried Rice

For the shrimp:

5 ounces of shrimp
1 teaspoon cornstarch
1 teaspoon vegetable oil

For the scrambled eggs:

1 teaspoon vegetable oil
4 eggs, whisked

For the stew:

1 teaspoon vegetable oil
1 spring onion, chopped
2 ounces of baby carrots
3 ounces of frozen peas
7 ounces of cooked rice
1 teaspoon soy sauce

How to Make Shrimp Fried Rice

  1. For the shrimp:

    Add the shrimp and cornstarch to a bowl, season with salt and pepper, and mix using your hand.

  2. Heat the vegetable oil in a skillet over low-medium heat and add the shrimp. Cook and stir until pinkish-brown and opaque, or for 4 – 5 minutes. Set aside.
  3. For the scrambled eggs:

    Heat the oil in a skillet over medium heat and add the whisked eggs. Cook, pull and fold the eggs across the skillet until thickened. Set aside.

  4. For the stew:

    Heat the oil in a skillet over low heat. Add the spring onion, baby carrots, peas, and cooked rice. Stir them in.

  5. Season with salt and pepper and add the soy sauce. Cook and stir for 1 – 2 minutes. Add the cooked shrimp and rice, stir them in, and remove from heat.

Veggie Omelet Tortillas

Let’s be realistic for a second! Nowadays, it’s not that hard to make a wonderful snack at home. So, first, make an omelet, with some chopped bell peppers, a chilli and a few olives. Don’t over do it, it should have the consistency of your regular scrambled eggs. When ready, add it in some oven baked tortillas, with a nice drizzle of yogurt sauce. We guarantee that you’ll enjoy it!

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Ingredients Needed for Veggie Omelet Tortillas

3 eggs
4 olives, sliced
1 chili, sliced
½ yellow bell pepper, thinly chopped
0.5 green bell pepper, thinly chopped
1 tablespoon vegetable oil
1 ounce butter, melted
3 tortilla wraps
3 cherry tomatoes of mixed colors, and sliced
1 avocado, sliced
yogurt sauce

How to Make Veggie Omelet Tortillas

  1. Preheat the oven to 370°F/185°C.
  2. Break the eggs and whisk them in a large bowl.
  3. Add the olives, chili, parsley, bell peppers, and season with salt.
  4. Heat a skillet and add vegetable oil. Begin cooking the omelet. Stir continuously in the pan, and try not to overcook it. It should have a scrambled egg-like consistency.
  5. Spread melted butter over the tortillas and bake them in the oven for about 15 minutes.
  6. After taking them out of the oven, fill them with the omelet.
  7. Top with avocado and a few cherry tomato slices, and drizzle some yogurt sauce on top.
Bacon and Egg Waffles

Bacon and Egg Waffles

Now, this is a salty waffle recipe for you! It has everything you wish: bacon, scrambled eggs, and cheese! You can serve them for breakfast or as a snack. And let’s make a statement here and serve them with sweet maple syrup.

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Ingredients Needed for Bacon and Egg Waffles

⅔ cup flour
½ teaspoon baking powder
3 eggs
½ cup milk
4 ounces of bacon, slices
⅔ cup Cheddar cheese, shredded
maple syrup

How to Make Bacon and Egg Waffles

  1. In a medium bowl, put the flour, the baking powder, one egg, some salt, and the milk.
  2. Make a batter, mixing all the ingredients.
  3. Cut the bacon into small pieces, put it in a skillet and fry it for 2 minutes.
  4. Separately, whisk two eggs.
  5. Pour the whisked eggs in a another skillet and make scrambled eggs.
  6. Grease a waffle maker.
  7. Pour batter in each form.
  8. Add fried bacon pieces, scrambled eggs, and Cheddar cheese on each waffle before you close up the waffle maker.
  9. You’ll make about 4 waffles from this quantity of batter.
  10. You can serve them the way they are, or with maple syrup.
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