Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Quick and Easy (Page 19 of 20)

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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Foamy Omelete Recipe

Ingredients:
4 eggs
1/2 teaspoon salt
4 tablespoon cream
1 tablespoon butter
Pinch of pepper

Instructions:

Beat yolks of eggs, add seasonings and milk. Beat whites until stiff, but not dry.

Place skillet on large burner, add butter, set to medium high heat. Just as soon as butter is melted, lower to low heat. Have bottom and sides of skillet well greased.

Fold the stiffly beaten egg whites into yolk mixture. By this time, the pan should be very hot. Pour in omelet, spread evenly, and cook slowly until omelet is set.

Place omelet in oven,which has been preheated to 375 degrees to dry slightly on top. Turn out and serve at once.

Finely minced ham, grated cheese or finely chopped parsley may be folded into mixture if desired.

Serves 4.


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Hot Sauce Devilish Egg Recipe

Ingredients:
6 each hard boiled eggs
2 tablespoon mayonnaise
2 tablespoon Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon pimentos, mashed
3 tablespoon Dill relish
Lettuce
Salt, to taste

Instructions:

Cut the eggs in half. Remove yolk from white and set white aside.

Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.

Spoon mixture back into egg whites and serve on a bed of lettuce.


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Mexican Deviled Eggs Recipe

Ingredients:
12 hard boiled eggs, large, Peeled
1/4 cup mayonnaise
1 tablespoon cumin, ground
1 tablespoon capers, finely chopped
1 tablespoon mustard, prepared
1/2 teaspoon salt
1 Jalapeno Pepper (should be seeded and finely chopped)
1 Red Chile, Ground
1 Cilantro, Fresh, Snipped

Instructions:

Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork.

Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper.

Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.


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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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Pickled Spiced Eggs Recipe

Ingredients:
16 hard cooked eggs, cooled and shelled
1 quart white distilled vinegar
4 dried red chile peppers, seeded
1 tablespoon mixed pickling spices
1 teaspoon each, black peppercorns,
Salt, and mustard seeds

Instructions:

Pack eggs in 2 quart jars.

Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes.

Pour over eggs, seal, and let cool and chill. Refrigerate for 2 days before using to allow flavors to permeate the eggs.


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Red Devil Egg Recipe

Ingredients:
6 eggs, hard cooked
2 tablespoon mayonnaise
1 teaspoon grated onion
1 teaspoon mustard
1/2 teaspoon wrests sauce
1 1/2 oz deviled ham
Salt and pepper to taste

Instructions:

Cut hard cooked eggs in half – removing yolks to bowl ~ mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with paprika before serving.


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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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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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Almond Deviled Eggs Recipe

Ingredients:
6 hard-boiled egg
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon garlic salt
3 teaspoon roasted almonds, finely chop
12 roasted almonds
Fresh parsley

Instructions:

Slice eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.

Evenly fill the egg whites, Garnish with whole almonds and parsley.

Chill until read to serve.

12 servings


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