Best 9 Eggs Scrambled With Parmesan And Rosemary Recipes

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Indulge in the culinary symphony of eggs scrambled with Parmesan and rosemary, a dish that tantalizes the taste buds with its rich, creamy texture and aromatic complexity. This classic breakfast or brunch recipe can be easily prepared using just a handful of ingredients, making it a favorite among home cooks and restaurant chefs alike. Discover variations of this delectable dish, including a luscious version with spinach and tomatoes, a hearty rendition with bacon and mushrooms, and a delightful low-carb alternative using cauliflower rice. Each recipe offers a unique twist on the traditional scrambled eggs, ensuring that there's something for every palate to savor. So, gather your ingredients, heat up your pan, and embark on a culinary journey that will leave you craving for more.

Here are our top 9 tried and tested recipes!

PARMESAN EGGS



Parmesan Eggs image

Take your morning eggs to the next level by nestling them in a crispy halo of Parmesan. The eggs will cook nicely while the cheese becomes an irresistibly lacy cracker, what Italians call a "frico" or cheese crisp. These eggs are lovely eaten by themselves but even better when served on top of avocado toast, in a breakfast sandwich or perhaps on top of a bed of arugula--the possibilities are endlessly delicious!

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note)
2 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
  • Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

VELVET SCRAMBLED EGGS WITH FRESH HERBS



Velvet Scrambled Eggs with Fresh Herbs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

9 large eggs
1/4 cup milk or cream, plus a splash
1/4 cup butter
1 tablespoon minced fresh marjoram or oregano
1 tablespoon minced fresh thyme
1/2 scallion, minced (green only)
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Lemon wedges, for serving
Green Salad, recipe follows
1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
  • In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
  • Toss the green salad with the vinaigrette and serve.

PARSLEY, SAGE, ROSEMARY AND THYME SALAD WITH SCRAMBLED EGGS



Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 main course servings or 12 side-dish servings

Number Of Ingredients 12

6 tablespoons chopped flat leaf parsley
3 tablespoons minced fresh sage
3 tablespoon minced fresh rosemary
3 tablespoons minced fresh thyme
4 bunches watercress, rinsed, dried and chopped
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
3 slices bacon, minced
6 eggs, lightly beaten
2 tablespoons freshly grated Parmesan cheese

Steps:

  • In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well. Set aside. In a medium-size skillet over medium heat, cook the bacon until nearly crisp. Lightly season the eggs with salt and pepper.
  • Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. Stir in the salad and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. Season with salt and pepper to taste and sprinkle with Parmesan. Serve immediately.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams

SCRAMBLED EGGS WITH SUN-DRIED TOMATO



Scrambled Eggs with Sun-Dried Tomato image

Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.

Provided by Christina Letts

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 12

6 large eggs
6 teaspoons milk
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup chopped red onion
½ cup sun-dried tomatoes, cut into thin strips
1 tablespoon butter
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil

Steps:

  • Beat eggs and milk in a bowl with a fork for about 30 seconds.
  • Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
  • Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g

CRISPY PARMESAN EGGS



Crispy Parmesan Eggs image

How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.

Provided by Melissa Clark

Categories     breakfast, brunch, one pot, main course, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

1 teaspoon extra-virgin olive oil
1/2 cup coarsely grated (not ground) Parmesan
4 eggs
Kosher salt and black pepper

Steps:

  • Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
  • Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.

CRISPY PARMESAN EGGS



Crispy Parmesan Eggs image

Make a boring breakfast a little more special with these Crispy Parmesan Eggs. Use crusty Italian bread to soak up the runny yolks. Start your day with a smile and these delightful Crispy Parmesan Eggs.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 tsp. oil
3/4 cup KRAFT Shredded Parmesan Cheese, divided
4 eggs
4 slices Italian bread, toasted

Steps:

  • Brush oil onto bottom of 10-inch nonstick or well-seasoned cast-iron skillet; place over medium heat. Sprinkle 1/2 cup cheese evenly onto bottom of skillet; cook 2 min. or until cheese begins to melt.
  • Slip cracked eggs, one at a time, over cheese, leaving spaces between eggs; cover skillet with lid. Cook 3 to 4 min. or until egg whites are almost set; remove lid. Cook eggs additional 2 to 3 min. or until whites are set, edges of whites are crisp and golden brown, and yolks are cooked to desired doneness. Remove from heat.
  • Sprinkle eggs with remaining cheese. Serve with toast slices.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0.96 g, Sugar 0 g, Protein 16 g

EGGS SCRAMBLED WITH PARMESAN AND ROSEMARY



Eggs Scrambled With Parmesan and Rosemary image

Make and share this Eggs Scrambled With Parmesan and Rosemary recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

4 -6 large eggs
1/2 cup chopped parmigiano-reggiano cheese (chopped into small pieces, not grated)
2 tablespoons unsalted butter
4 large slice crusty bread, toasted and buttered
1/2 teaspoon chopped fresh rosemary
fresh ground black pepper

Steps:

  • Whisk eggs and cheese in a bowl until blended.
  • Melt butter in a nonstick skillet over medium heat.
  • When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
  • Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.

HERB CREAM CHEESE SCRAMBLED EGGS



Herb Cream Cheese Scrambled Eggs image

Low GL scrambled eggs. I'll use a light cream cheese and egg whites. For the herbs I like chives, parsley and a little oregano. Serve this on toasted Rye or a Multigrain bread.

Provided by kelly in TO

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

4 eggs
4 tablespoons milk
1 tablespoon olive oil spread or 1 tablespoon margarine
2 tablespoons cream cheese
2 tablespoons mixed herbs
black pepper
2 slices bread

Steps:

  • Beat the eggs and milk in a bowl and add black pepper.
  • Heat olive oil spread in a frying pan and add egg mixture.
  • Sir constantly until egg is set but still soft.
  • Remove pan from heat and stir in cream cheese, herbs and pepper.
  • Serve on the toasted bread.

Nutrition Facts : Calories 283.6, Fat 16.9, SaturatedFat 7.2, Cholesterol 443.2, Sodium 368.1, Carbohydrate 15.2, Fiber 0.6, Sugar 1.9, Protein 16.6

PARMESAN SCRAMBLED EGGS



Parmesan Scrambled Eggs image

I am constantly trying to find ways to make egg's taste less like eggs, since I have a very picky 7 year old eater who despises eggs. This recipe is very easy and uses things that I always have on hand so that's very important to me. My 'non-egg eater' even ate them!

Provided by alhardin

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 large eggs
1/4 cup grated parmesan cheese
2 tablespoons half-and-half
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon chives
1/8 teaspoon parsley
1/2 teaspoon I Can't Believe It's Not Butter® Spread
2 tablespoons Smart Balance butter spread
1/4 cup of shredded colby-monterey jack cheese

Steps:

  • Put Smart Balance in a small saute pan on medium heat to melt.
  • Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
  • Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
  • When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
  • Take out of pan and serve while still warm.

Nutrition Facts : Calories 179.1, Fat 14.4, SaturatedFat 5.9, Cholesterol 226.1, Sodium 542.5, Carbohydrate 1.1, Sugar 0.5, Protein 10.7

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Tips:

  • Use fresh eggs for the best flavor and texture.
  • Grate the Parmesan cheese finely so that it melts evenly.
  • Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1/4 teaspoon of dried rosemary.
  • Don't overcook the eggs. They should be cooked until they are just set, but still slightly runny.
  • Serve the eggs immediately with toast, roasted potatoes, or your favorite breakfast sides.

Conclusion:

Eggs scrambled with Parmesan and rosemary are a quick and easy breakfast that is packed with flavor. The Parmesan cheese adds a rich, nutty flavor, while the rosemary adds a fresh, herbaceous note. This dish is sure to please everyone at your table. It's also a great way to use up leftover Parmesan cheese and rosemary.

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