Mexican Scrambled Eggs



Ingredients:
  • 1/2 tsp. vegetable oil.
  • 1 tsp. chopped seeded jalapeño pepper.
  • 1/4 cup cholesterol-free egg substitute.
  • Freshly ground black pepper.
  • 1 tsp. chopped fresh cilantro leaves.
  • 1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted.
  • 1 tbsp. salsa fresca.

Preparation:

  • Heat oil in small nonstick frying pan over medium heat.
  • Add jalapeño pepper and cook for 30 seconds.
  • Add egg.
  • Cook and stir until set but still moist.
  • Flavour to taste with black pepper.
  • Stir in cilantro.
  • Divide egg mixture between muffin halves.
  • Top with salsa fresca.

Comments

Post a Comment

Popular posts from this blog

Tricolour Sandwiches

Image
Ingredients: Makes 2 sandwiches. 6 Bread slices. 1/2 Cup butter. For the green layer : 1/2 cup grated paneer. mint chutney. salt to taste. For the orange layer: 1/2 cup grated carrots. 2 tablespoons mayonnaise. salt to taste. Preparation: Take the slices of bread and cut them in triangular shape. Arrange the layer by putting one layer of butter in one slice of bread another green layer of cheese and mint chutney in another slice of bread then arrange the orange layer in another slice of bread. In this way the whole process is repeated and the slices of the bread comes on top of one another to make Tricolour sandwich.
Read more

Tomato Cheeze Spread

Image
INGREDIENTS 4 cloves garlic. 1 1/2 cups fresh basil leaves. 1 teaspoon fresh lemon juice. 1/4 cup pine nuts. 2 tablespoons olive oil. 2 2/3 cups softened cream cheese. 1/4 cup grated Parmesan cheese. 1 1/3 cups sun-dried tomatoes, packed in oil, drained. 1/3 cup tomato paste. 3/4 cup butter. salt and pepper according to taste. METHOD TO PREPARE: Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until it turn smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the su
Read more

Vegetarian Mulligatawny Soup

Image
Ingredients: 1 Onion( chopped). 2 tablespoons Ghee. 1 half spoon Red chili. 1 pinch Cayenne pepper. 1 teaspoon Turmeric. 1 tablespoon Coriander. 4 cups Stock. Salt to taste. 1 md Caroot( chopped). 1 kg Potato ( cubed). 1 Green bell pepper( chopped). 1 Tomato(chopped). 1/2 cup Grated coconut. 1 cup Coconut milk. 2 tablespoons Lemon juice. 2 teaspoons Cilantro/parsley. Method To Prepare : Soak, rinse & cook chick peas. Cook it for 45-60 minutes till it turns soft. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander leaves. Saute for 2 to 3 minutes, stirring. Add to it the stock & the vegetables. Boil at low temperature for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. It is ready to serve.
Read more