Monday, April 9, 2012

Herbed Scrambled Eggs with Potatoes & Onions

Want an elegant & quick breakfast entree? Weekends are great days for a romantic, yummy breakfast. For a dazzling breakfast, simply add a side of gluten free fruit yogurt, crispy fried bacon & a Bloody Mary .

2 tablespoons whipping cream, slightly beaten
4 eggs, beaten
¾ teaspoon dried basil
¼ teaspoon dried oregano
4 tablespoons roasted red peppers, drained & finely chopped
¾ teaspoon salt, divided
2 tablespoons butter
1 cup hash brown potatoes
¼ cup sweet onion finely chopped
¼ cup Italian four-cheese blend
¼ cup Parmesan cheese, divided
Parsley for garnish

Place whipping cream in medium mixing bowl & beat whipping cream until frothy; add all four eggs & continue to beat until blended. Add dried basil, dried oregano, chopped roasted red peppers, ½ teaspoon salt & grated Italian four-cheese blend. Give mixture a quick stir with wooden spoon to combine. Set aside.

Place butter in skillet over medium high heat. Add hash brown potatoes and chopped sweet onion. Sprinkle with remaining ¼ teaspoon salt. Sauté until lightly browned.

Turn heat to medium; add egg mixture. Stir gently until eggs cook thoroughly (to the dry stage).

Remove from heat & place equal amounts onto four plates. Place 1 tablespoon freshly grated Parmesan cheese on top of each of the four servings.

Garnish with fresh parsley sprigs or sprinkle fresh chopped parsley leaves over entire plate.

Servings: 4

Calories per serving: 240
Substitutions: 1 cup of potatoes, cut into ¼-inch cubes, for hash browns; ¼ shallots, finely chopped, for sweet onions; Cheeses of choice


Add about 1 to 2 tablespoons each finely chopped mushrooms and green or red bell peppers for a completely different dish.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

1 comment:

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