From BFL, great egg recipe!

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jessneill
jessneill Posts: 380 Member
in Recipes
I tried this for brunch on Sunday and it was great! Even my boyfriend loved it, said it reminded him of an egg pizza :smile: I'm not sure what the nutritional breakdown is, but it wouldn't be hard to figure out.
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My good friend Steve from Austin, Texas started me on the hot and spicy "Texas Taco" about a week before I joined BFL. I did not want to part with the hot stuff, but had to give up the Cheddar... so I created this happy alternative. Hope you enjoy it as much as we do!

4 egg whites and 1 egg yolk, beaten, mixed with
a splash of skim milk or water and a
dash of McCormick "Santa Fe" Spice Blend

2 Tbsp diced red and/or green bell peppers
1/4 cup, scant sliced scallions
1/4 cup diced lean ham
1/4 cup sliced baby mushrooms, white or Portabella
2-3 grape tomatoes, halved
cilantro, fresh or dried, to taste
2 Tbsp Fat Free "Tomato’n Basil" Feta Cheese
Hot Salsa for topping

Olive oil in a mist bottle sprayer
or
cooking spray in a can (though not as economical and definitely not as tasty!)

You can make this delicacy stove-top. We love it baked on "low-broil" for about 8-10 minutes or until light and fluffy.

Heat an omelette pan thoroughly and mist with olive oil. Add ham, and all the veggies except scallions and grape tomato halves. Stir-fry for a minute, or until slightly softened. Transfer to a small bowl. Reheat and re-mist with olive oil, if necessary. Add egg mixture, stirring gently, until semi-solid. Spread the veggie mix on top, decorating with the grape tomato halves and feta cheese. Place into the oven on "low-broil" for a few minutes, topping it with scallions just before it is done. Serve hot, topped with cilantro and salsa.... or you can take it "on the go", in a whole wheat wrap or stuffed into a multi-grain pita half.

Replies

  • jessneill
    jessneill Posts: 380 Member
    Options
    I tried this for brunch on Sunday and it was great! Even my boyfriend loved it, said it reminded him of an egg pizza :smile: I'm not sure what the nutritional breakdown is, but it wouldn't be hard to figure out.
    __________________________________________________________________________
    My good friend Steve from Austin, Texas started me on the hot and spicy "Texas Taco" about a week before I joined BFL. I did not want to part with the hot stuff, but had to give up the Cheddar... so I created this happy alternative. Hope you enjoy it as much as we do!

    4 egg whites and 1 egg yolk, beaten, mixed with
    a splash of skim milk or water and a
    dash of McCormick "Santa Fe" Spice Blend

    2 Tbsp diced red and/or green bell peppers
    1/4 cup, scant sliced scallions
    1/4 cup diced lean ham
    1/4 cup sliced baby mushrooms, white or Portabella
    2-3 grape tomatoes, halved
    cilantro, fresh or dried, to taste
    2 Tbsp Fat Free "Tomato’n Basil" Feta Cheese
    Hot Salsa for topping

    Olive oil in a mist bottle sprayer
    or
    cooking spray in a can (though not as economical and definitely not as tasty!)

    You can make this delicacy stove-top. We love it baked on "low-broil" for about 8-10 minutes or until light and fluffy.

    Heat an omelette pan thoroughly and mist with olive oil. Add ham, and all the veggies except scallions and grape tomato halves. Stir-fry for a minute, or until slightly softened. Transfer to a small bowl. Reheat and re-mist with olive oil, if necessary. Add egg mixture, stirring gently, until semi-solid. Spread the veggie mix on top, decorating with the grape tomato halves and feta cheese. Place into the oven on "low-broil" for a few minutes, topping it with scallions just before it is done. Serve hot, topped with cilantro and salsa.... or you can take it "on the go", in a whole wheat wrap or stuffed into a multi-grain pita half.

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