EGGY VEGGIE BAKE RECIPE | ALLRECIPES
Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.
Provided by VenturaMama77
Categories Breakfast and Brunch Eggs
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
- Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
- Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
Nutrition Facts : Calories 175.2 calories, CarbohydrateContent 8.1 g, CholesterolContent 10 mg, FatContent 9.7 g, FiberContent 2.5 g, ProteinContent 15.7 g, SaturatedFatContent 3 g, SodiumContent 268.4 mg, SugarContent 3.3 g
EGGY FRIED RICE RECIPE | BBC GOOD FOOD
Introduce your kids to Chinese food with this tasty, quick, rice recipe
Provided by Annabel Karmel
Categories Dinner, Side dish
Total Time 40 minutes
Cook Time 40 minutes
Yield 2 kids portions (with enough left for 2 adults)
Number Of Ingredients 8
Steps:
- Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
- While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
- Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
- Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)
Nutrition Facts : Calories 306 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.92 milligram of sodium
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Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix.
Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate.
Put a non-stick frying pan on the hob with a thin layer of oil on the base. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden colour and the cheese begins to melt. Turn over and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich on to a plate lined with some kitchen paper. When they’re all done, cut them in half.
Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mix left to make another sandwich.
Serve hot, with a dollop of ketchup if you like.
These are best eaten fresh, but if there are any left over you can wrap them in foil and freeze them.
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