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Egg Veggie Skillet Rumble

Egg Veggie Skillet Rumble

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Publicado porTeflon
Egg-and-Veggie Skillet Rumble recipe

Servings: 4 You will astound your company if you make this dish for them for breakfast. It is tasty, healthy, and very colorful. Cut the leaves off the Swiss chard and reserve the stalks that are both tender and healthy.

Ingredients
1 tablespoon walnut oil 1 small red onion diced (about 1/2 cup) 1 cup sliced shiitake mushrooms 4 stalks red Swiss chard 1 cup steamed, snapped asparagus spears (flower and thin parts only) 1/2 cup fresh basil chiffonade (leaves
Egg-and-Veggie Skillet Rumble recipe

Servings: 4 You will astound your company if you make this dish for them for breakfast. It is tasty, healthy, and very colorful. Cut the leaves off the Swiss chard and reserve the stalks that are both tender and healthy.

Ingredients
1 tablespoon walnut oil 1 small red onion diced (about 1/2 cup) 1 cup sliced shiitake mushrooms 4 stalks red Swiss chard 1 cup steamed, snapped asparagus spears (flower and thin parts only) 1/2 cup fresh basil chiffonade (leaves

More info:

Categories:Types, Recipes/Menus
Published by: Teflon on Jun 09, 2011
Copyright:Attribution Non-commercial

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05/12/2014

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Egg-and-Veggie Skillet Rumble recipe

Servings: 4 You will astound your company if you make this dish for them for breakfast. It is tasty, healthy, and very colorful. Cut the leaves off the Swiss chard and reserve the stalks that are both tender and healthy.

Ingredients
1 tablespoon walnut oil 1 small red onion diced (about 1/2 cup) 1 cup sliced shiitake mushrooms 4 stalks red Swiss chard 1 cup steamed, snapped asparagus spears (flower and thin parts only) 1/2 cup fresh basil chiffonade (leaves rolled tight and then sliced) 1/2 cup sliced sundried tomatoes in oil 6 eggs 1/4 cup buttermilk 2 tablespoons soft cream cheese Salt and pepper

Directions
In a large skillet coated with DuPont™ Teflon® nonstick, heat the oil and sauté the onions until tender. Add the mushrooms. Remove the leaves from the Swiss Chard, tear and reserve. Chop the stalks into a small dice as you would celery ribs; lightly sauté them with the mushrooms for about 2 minutes on medium heat. Stir in the chard leaves and cook 1 minute until the leaves wilt. Add the asparagus, basil, and sun-dried tomatoes and cook another minute. Transfer the vegetable mixture to a bowl and keep warm. Using a whisk, beat the eggs with the buttermilk, cream cheese and a seasoning of salt and pepper and turn into the veggie pan. Scramble the eggs in the pan, and when fluffy, add the cooked veggies, tossing lightly. Serve immediately.

For more recipes, please visit: http://teflon.com/recipes

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