Diabetes Support

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Category: Breakfast (Page 7 of 7)

Huevos Hamindos Recipe

Ingredients:
12 raw eggs in shells
1/4 cup Oil
Water
Skins from several onions

Instructions:

Put the eggs in one layer of a large pot, and cover them with several inches of cool water. Add the onion skins to the water to subtly flavor the eggs.

Pour the oil on top of the water; it helps keep the water from evaporating during the extended cooking process.

Slowly bring the water to a boil over medium-high heat; then cover the pot tightly and lower the heat so the eggs simmer very gently. Simmer them on top of the stove, or place the pot in a 225F oven, and cook for at least 8 hours or overnight.

Serve the eggs warm, at room temperature, or chilled. They may be reheated by boiling them for 3-5 minutes.


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Mushroom Omelete Recipe

Ingredients:
1/4 lb Mushrooms, cleaned and sliced
1/2 green or red pepper, chopped
2 tablespoon olive or vegetable oil
4 eggs
4 egg whites
1/4 cup water
Salt and pepper

Instructions:

Heat olive oil in a large skillet. Add mushrooms and green peppers. Cook 5 minutes or so, stirring occasionally, until green pepper is softened.

Meanwhile, beat eggs, egg whites, water, salt and pepper in a medium bowl.

When vegetables are soft, transfer them to a plate. Pour the egg mixture into the skillet and cook over medium flame. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.

When the egg is about half set, sprinkle with mushrooms and green pepper. Fold the egg over to enclose the filling and cook to desired doneness.

Slide onto a serving platter,then divide into portions and serve. Serves 2 to 4,depending on appetites.


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Baked Omelet Recipe

Ingredients:
4 large eggs
1/4 cup water
1/2 teaspoons salt
1/2 lb Swiss cheese, shredded
1/2 cup red bell pepper, diced
1/4 cup Fresh chives, minced

Instructions:

Preheat oven to 400 degrees F.

Butter a shallow 1 1/2 quart baking dish.

Whisk together the eggs, water and salt in a medium sized bowl; pour mixture into baking dish, sprinkle with the cheese, bell pepper and chives.

Bake 15 – 20 minutes or until eggs are set and cheese is melted.

Serve immediately.


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Broccoli and Cheese Omelet Recipe

Ingredients:
8 large eggs
1/2 cup water
1/2 tsp salt
1 1/3 cup shredded cheddar cheese
2 cup cooled, cooked broccoli florets
4 tablespoon olive oil
Pepper to taste

Instructions:

Whisk eggs, water, salt and pepper until blended. Have your fillings chopped and at room temperature and your serving plates ready.

For each omelet: Heat a 10-inch nonstick skillet until it’s good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon olive oil and tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the pan, drawing egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded.

Holding skillet handle in your left hand, pointed at your navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling.

Holding the skillet handle in the right hand, take a plate with the other. Invert skillet so omelet falls upside-down onto plate.


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Egg Quiche Recipe

Ingredients:
10 Eggs, slightly beaten
2 green peppers chopped
2 teaspoon parsley flakes
1 teaspoon oregano
Salt and pepper to taste
2 cup diced cooked turkey or chicken
2 tablespoons onion flakes
2 teaspoons dried chili pepper flakes
1/2 teaspoon garlic powder

Instructions:

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set.

Cut into wedges and serve hot or cold.


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Scrambled Eggs with Basil and Walnuts Recipe

Ingredients:
3 eggs
1/2 cup freshly chopped basil
1/3 cup chopped walnuts
Salt and pepper

Instructions:

Mix eggs in a bowl then put into frying pan on medium heat, stirring continuously.

When eggs have almost cooked through, add the basil and continue cooking for a further 1 minute, or until eggs are cooked through. Add salt and paper to taste.

Remove from heat and stir in walnuts before serving.


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Chinese Egg Recipe

Ingredients:
6 hard-boiled eggs, shelled
2 tablespoon butter
3 tablespoon soy sauce
2 teaspoon green onions, chopped
1 teaspoon sesame oil

Instructions:

Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown.

Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion.


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