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Full Online Book HomeLearning KitchenEggs - Scrambled - Chunky Vegetable Scramble
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Eggs - Scrambled -  Chunky Vegetable Scramble Post by :leadcow Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1246

Click below to download : Eggs - Scrambled - Chunky Vegetable Scramble (Format : PDF)

Eggs - Scrambled - Chunky Vegetable Scramble

8 eggs
1/3 cup milk
2 tbsp. butter
1/2 green pepper, diced
1/2 red pepper, diced
1/2 medium zucchini, diced
1/4 white onion, diced
1/3 cup grated cheddar cheese
Salt, pepper and hot red pepper flakes, to taste
Mild, medium or hot salsa, to taste

In a medium bowl, whisk eggs and milk. Heat a 9 inch non-stick skillet over medium-high heat. When skillet is hot, add butter.

Saute peppers, zucchini and onion until just tender. Add egg mixture, reduce heat to medium-low and stir gently, blending with vegetables. As mixture begins to set, gently move spatula across bottom and side of skillet to form large soft curds. Cook until eggs are thickened and no visible liquid egg remains, but mixture is still moist. Sprinkle cheese over eggs and stir gently. Season with salt, pepper and hot pepper flakes. Serve with salsa.

Makes 4 servings.
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1 pound small red potatoes (6 or 7), cubed 6 eggs 1/3 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter or margarine 8 medium green onions, sliced (1/2 cup) 8 slices bacon, crisply cooked and crumbled Heat 1 inch of water to boiling in a 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside. Melt butter in 10-inch skillet over medium-high heat. Cook

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2 Tbs. vegetable oil 3/4 lb. chorizo thinly sliced 4 green onions -- including tender green portions -- sliced 2 bunches fresh spinach -- stems removed and leaves chopped (or 1 package washed spinach) 6 eggs 2 Tbs. warm water 1 cup shredded Monterey jack cheese In a large fry pan over medium-high heat, warm the oil. Add the chorizo and cook, stirring until browned, about 5 minutes. Drain off the fat. Add the green onions and cook until softened, about 2 minutes. Add the chopped spinach in batches, stirring after each addition to wilt the leaves. Once all the spinach