Best 2 Shiitake And Manchego Scramble Recipes
Indulge in a culinary journey with our delectable Shiitake and Manchego Scramble, a harmonious blend of earthy flavors and rich textures. This gourmet breakfast or brunch dish features tender shiitake mushrooms sautéed with aromatic shallots, garlic, and a hint of fresh thyme, all enveloped in a creamy and flavorful scramble of eggs, milk, and Manchego cheese. Served atop a toasted baguette slice, this dish is a symphony of tastes and textures that will tantalize your palate.
For those seeking a lighter option, our Tofu Scramble with Spinach and Feta is a delightful plant-based delight. Soft tofu is gently crumbled and combined with sautéed spinach, sun-dried tomatoes, and tangy feta cheese, resulting in a protein-packed and flavorful scramble. Served with a side of whole-grain toast, this scramble is a nourishing and satisfying way to start your day.
If you're craving a classic, our Traditional Scrambled Eggs with Bacon is a timeless favorite. Perfectly cooked eggs are combined with crispy bacon, diced onion, and a touch of black pepper, creating a simple yet irresistible dish that is sure to please everyone. Served with your choice of toast or breakfast potatoes, this classic scramble is a hearty and delicious way to start your morning.
Finally, for those with a sweet tooth, our recipe for Fluffy Pancakes with Blueberry Compote is a delightful treat. Buttermilk pancakes are prepared from scratch and topped with a vibrant and flavorful blueberry compote, made with fresh blueberries, lemon zest, and a hint of cinnamon. Served with a drizzle of maple syrup and a dollop of whipped cream, these pancakes are a perfect weekend brunch indulgence.
With this diverse collection of recipes, you'll find the perfect breakfast or brunch dish to suit your taste and preferences. From savory scrambles to sweet pancakes, these recipes are sure to become favorites in your kitchen.
HAM & FETA OMELET
Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.
Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
SPANISH-STYLE SCRAMBLED EGGS WITH CHORIZO AND MANCHEGO FRICOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
- Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
- Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
- Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your scramble.
- Don't overcrowd the pan. If you do, the eggs will not cook evenly.
- Cook the eggs over medium heat. This will help them cook evenly without burning.
- Stir the eggs constantly. This will help them cook evenly and prevent them from sticking to the pan.
- Season the eggs to taste. Salt and pepper are good starting points, but you can also add other spices or herbs, such as garlic powder, onion powder, or paprika.
- Serve immediately. Scrambled eggs are best when they are served hot and fresh.
Conclusion:
Shiitake and Manchego scramble is a delicious and easy-to-make breakfast or brunch dish. It is packed with flavor and nutrients, and it can be customized to your liking. Whether you like your eggs fluffy or firm, with cheese or without, this recipe has you covered. So next time you are looking for a quick and tasty breakfast or brunch option, give shiitake and Manchego scramble a try.
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