Mouthwatering Monday~Eggs
I got this recipe from an OH bandster.
Spray a nonstick skillet with butter-flavor cooking spray. Saute a little bit of chopped onion until soft, throw in a beaten egg (or 1/4 c. eggbeaters) and 1 tbl of herbed ricotta, cook and stir to desired consistency. Remove from heat and stir in some finely chopped lox or smoked salmon.
Jean
Jean McMillan c.2009-2013 - Always a bandster at heart
author of Bandwagon (TM), Strategies for Success with the Adjustable Gastric Band & Bandwagon Cookery. Bandwagon for Kindle now available on Amazon. Read my blog at: jean-onthebandwagon.blogspot.com
Hi Brenda,
Here's mine. I've made these several times and used fresh veggies in the summertime but frozen in winter.
Kathi
Quiche in Pepper Pots
2 medium (about 4 oz. each) green, yellow or sweet red peppers 2 cup (about 2 oz.) frozen vegetable blend, thawed
2 eggs
1/4 cup skim or low-fat milk
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning, crushed
- Cut tops off peppers and remove seeds.
- Sawtooth or scallop pepper edges, if desired.
- Stand peppers upright in custard cups or muffin-pan cups.
- Spoon 1/4 cup of the vegetables into each pepper.
- In small bowl, beat together eggs, milk and seasonings until well blended.
- Pour about 1/3 cup of the egg mixture over vegetables in each pepper.
- Bake in preheated 325° F oven until knife inserted near center comes out clean, about 60 to 70 minutes.
- Let stand 5 minutes before serving.
Nutrition information - Per serving of 1/2 recipe using green and yellow peppers, broccoli, sweet red pepper, mushroom and onion vegetable blend; and skim milk: 119 calories, 5 gm total fat, 213 mg cholesterol, 89 mg sodium, 283 mg potassium, 10 gm carbohydrate, 9 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, phosphorus
eggs huh...hummmmm thought all morning and up til now the only one i can think of is deviled eggs...
DEVILED EGGS
boil eggs til yolks hard, cool and then peel shell off...slice in half and take the yolk out and place into bowl. mash the yolks and add miracle whip salad dressing and a little bit of mustard. mix til all creamy. place mixture into a baggie or zip lock bag and roll it all so its down to the bottom and then cut small corner off and squeeze into the white portion of the egg til filled. can garnish with paprika or a slice of green olive.
Scrambled Eggs with shrimp and Brie
1 serving (5 ounces)
2 large eggs
1 tsp skim milk
1/2 ounce Brie cheese
salt and pepper to taste
1 tsp chives, minced
1/2 tsp butter
1/4 cup cooked baby shrimp
1. In a small mixing bowl, mix the eggs and milk together
2. cut the Brie into small pieces and add to the egg mixture, along with the salt, pepper, and chives
3. melt the butter in an 8 inch nonstick frying pan over medium heat
4. place the egg mixture in the pan with the shrimp
5. stir until well cooked and fluffy--careful don't overcook, the shrimp with be to tough