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Eggs around the clock

Posted: July 18, 2012 1:55 a.m.
Updated: July 18, 2012 1:55 a.m.

Skinny 3-veg scramble

 

Skinny 3-veg scramble
The Harris Interactive survey found 34 percent of Americans prefer to prepare their eggs scrambled. This delicious and healthy scramble recipe is a go-to for Candice Kumai.
Makes 4 servings
    6     large Eggland’s Best eggs
    6     large Eggland’s Best
            egg whites
    1/2     cup salsa
    1    teaspoon salt
    1     teaspoon black pepper
    1     cup roasted red peppers,
            drained and chopped
    1     cup spinach, chopped
    1     can black beans, rinsed
            and drained
    1     cup zucchini, chopped
    1     teaspoon ground cumin
    4     toasted English muffin
            halves, whole wheat
Whisk whole eggs, egg whites, salsa, salt and pepper in medium bowl. Stir in roasted peppers, spinach, and beans. Set aside.
Heat medium nonstick skillet  over medium heat. Lightly coat with cooking spray. Add zucchini and cumin, stirring, until softened, 2 minutes. Pour in egg mixture; gently stir until eggs are cooked
to your liking.
Serve over English muffins.
Recipe by Candice Kumai, “Pretty Delicious,” Rodale Publishing 2011

Sunnyside stuffed baked potatoes
Loaded with some of Candice Kumai’s favorite “Foods with Benefits,” this recipe is ideal for the one out of six Americans who revealed in the Harris Interactive survey that they would top a potato with an egg first.
Makes 4 servings
4     large russet potatoes
1     tablespoon extra virgin olive oil
1     small yellow onion, finely chopped
1     cup baby bella mushrooms, thinly sliced
1     teaspoon sea salt
1     teaspoon pepper
2     cups spinach
    Non-stick cooking spray
4     large Eggland’s Best eggs
1     teaspoon fennel seed

Scrub skin of potatoes, dry well. Poke 5 holes in each potato with fork and place in 400°F oven, approximately 1 hour.
In medium skillet over medium heat, add olive oil and onion.
Cook for 8 minutes. Lower heat, add mushrooms, salt, and pepper; stir about 5 minutes.
Toss in spinach; cook until wilted, 2 minutes.
Cook sunnyside eggs in a lightly coated medium non-stick skillet over medium heat.
After 2 minutes sprinkle eggs with fennel seed; cook until yolk is medium.
Cut a horizontal slit into each potato.
Stuff with spinach and mushroom mixture and gently top with an egg.
Recipe by Candice Kumai

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