Spectacular Eggie Salsa

Ingredients:

2 pounds fresh ripe tomatoes, peeled and coarsely chopped
2 to 3 serrano or jalapeño chiles, seeded for a milder sauce and chopped
2 garlic cloves, peeled, halved, green shoots removed
1/ 2 small onion, chopped
2 tablespoons oil
Low sodium salt to taste
4 to 8 eggs (to taste)
Chopped cilantro for garnish

Instructions:
Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
Heat 1 tablespoon of the oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan.
Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan.
Season to taste with salt, and remove from the heat.
Keep warm while you fry the eggs.
Warm four plates.
Fry the eggs in a heavy skillet over medium-high heat.
Use the remaining tablespoon of oil if necessary.
Cook them sunny side up, until the whites are solid but the yolks still runny.
Season with salt and pepper, and turn off the heat.
Place one or two fried eggs on each plate.
Spoon the hot salsa over the whites of the eggs, leaving the yolks exposed if possible.
Sprinkle with cilantro and serve.

Enjoy!

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Delish Veggie Hash Recipe With Eggs

Veggie Hash Recipe

Ingredients:

2 tablespoon extra virgin olive oil

2 garlic cloves, minced

1/4 cup sweet white onion, chopped

1 cup yellow squash, chopped

1/2 cup mushroom, sliced

Low sodium salt and pepper

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

4 eggs, poached or cooked any style

You can substitute the squash with whatever vegetables you have

 

Instructions:

Heat large non-stick skillet over medium heat. Add olive oil to pan.

Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.

At this point add low sodium salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.

While finishing this prepare eggs to your liking in another pan.

To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.

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Spicy Spinach Bake

Spinach BakeIngredients:

6 eggs

1 bunch fresh spinach chopped (a box of frozen will do
if you do not have fresh)

1/2 tsp hot pepper flakes

Olive oil

Low sodium Salt and pepper

 

Instructions:

Scramble the eggs in a bowl. Add the spinach, low sodium salt and pepper.

Scramble together. Heat a large non-stick skillet with about 1/2 cup olive oil.

When the oil is hot put the hot pepper flakes in then pour the mixture in. When it starts to cook on the bottom, flip it over.

Try not to cook it until it is dry, take it out when it is medium scrambled. Let cool and eat spicy spinach bake.

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Outstanding Veggie Omelet

Veggie OmeletIngredients:

3 eggs, beaten

1 carrot, matchstick cut

3 scallions, diagonal sliced

1 handful tiny broccoli florets or whatever leftover veggies you have

Bits of leftover cooked turkey

Safflower oil

Low sodium salt

 

Instructions:

Heat oil in a wok or large cast iron skillet over medium heat, until hot enough to sizzle a drop of water.

Add broccoli and carrots, stir fry 2 min. until soft.

Add cooked turkey, stir fry 1 min. until heated through. Add scallions and eggs, scramble. Add salt to taste.

Serve Delicious Veggie Omelet.

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Mediterranean Supercharger Omelet Recipe with Fennel and Dill

recipes with fennel

 

Here is one of the best recipes for Omelet with Fresh Fennel and Dill, a perfect low fat meal.

Ingredients:

2 tablespoons olive oil, divided

2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved

8 cherry tomatoes

5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper

1 1/2 tablespoons chopped fresh dill

 

Instructions:

Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat.

Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes.

Top with fennel mixture. Sprinkle dill over.

Using spatula, fold uncovered half of omelet over; slide onto plate.

Garnish with chopped fennel and serve.

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Blushing Blueberry Omelet

Blueberry Omelet recipesIngredients:

2 eggs

1 tsp. vanilla extract

coconut oil

1/2 c. blueberries

Stevia to taste

 

Instructions:

Lightly beat two eggs and vanilla extract in a bowl. Heat 6″ non-stick pan over medium heat.

While pan is heating, heat half the blueberries in a saucepan until juices flow.

Add coconut oil to
non-stick pan and coat evenly.

When thoroughly heated, add egg mixture. Swish once and let sit.

When eggs are about 70% settled, swish again. There should be a nice crispy layer around the side of the pan.

When it starts to separate from the side, add fresh and cooked blueberries to omelet, reserving a few for garnish.

Crispy layer should really be pulling away from pan now.

Use a fork to help fold the omelet over. Slide on to plate, top with reserved blueberry filling, and enjoy!

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Spectacular Spinach Omelet

Spinach OmeletIngredients:

2 eggs

1.5 cups raw spinach

coconut oil, about 1 tbsp

1/3 c tomatoes and onion salsa (lightly fried in pan)

1 tbsp fresh cilantro

 

Instructions:

Melt coconut oil on medium in frying pan. Add spinach, cook until mostly wilted. Beat eggs and add to pan.

Flip once the egg sets around the edge. When it’s almost done add the salsa on top just to warm it. Move to plate and add cilantro. Serves one.

You can make Spinach Omelet for two or more persons.

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Spicy India Omelet

how to make an omelet

Learn making Spicy India Omelet with delicious taste.

Ingredients:

3 Eggs

1 Onion, chopped

4 Green Chilli (optional)

1/4 cup Coconut grated

Low sodium Salt, Oil – as required

Instructions:

Beat the Eggs severely.

Mix chopped onion, rounded green chilli, salt and grated coconuts with eggs.

Heat oil on a medium-low heat, in a pan.

Pour the mixture in the form of pancakes and cook it on the both sides.

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Spicy Scrambled Eggs

Spicy Scrambled EggsStart your day with stylish looking Spicy Scrambled Eggs.

Ingredients:

1 tablespoon extra virgin olive oil

1 red onion, finely chopped

1 medium green pepper, cored, seeded, and finely chopped

1 chile, seeded and cut into thin strips

3 ripe tomatoes, peeled, seeded, and chopped

Salt and freshly ground black pepper

4 large organic eggs

Instructions:

Heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat.

Add the onion and cook until soft, 6 to 7 minutes.

Add the pepper and chile and continue cooking until soft, another 4 to 5 minutes.

Add in the tomatoes, and salt and pepper to taste and cook uncovered, over low heat for 10 minutes.

Add the eggs, stirring them into the mixture to distribute.

Cover the skillet and cook until the eggs are set but still fluffy and tender, about 7 to 8 minutes. Divide between 4 plates and serve.

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Basil and Walnut Eggs Divine

eggdishesIngredients:

3 organic eggs

1/2 cup fresh basil, chopped

1/3 cup walnuts, chopped

salt and pepper​​

 

Instructions:

Whisk eggs in a bowl then place in a frying pan on medium heat, stirring constantly.

When the eggs are almost cooked, add the basil and continue cooking for a further 1 minute or until eggs are fully cooked.

Add salt and pepper to taste.

Remove from heat and stir in the walnuts before serving.

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