Egg Recipes

Artichoke Omelet

Posted on February 15, 2008. Filed under: Breakfast Recipes, Egg Recipes, Veggie Recipes | Tags: , , , , , , , |

Serving Size: 2

3  eggs

1 tbsp milk or cream

2 artichoke hearts, diced

2  oz.  salsa, divided

1/4 cup shredded Jack cheese, divided

salt and pepper to taste

Preheat GT Xpress and spray with non-stick cooking spray.  Mix eggs, milk and seasonings in shaker and divide into wells.  Mix artichokes with half the salsa and spoon in a line along center of egg in each well.  Top with half the cheese.  Close cover and cook 8 to 9 minutes until set.  To serve, garnish with remaining salsa and cheese.

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Shrimp Quiche

Posted on February 3, 2008. Filed under: Egg Recipes, Healthy Recipes | Tags: , , , , , , |

Serving Size: 2

2   2 oz. small frozen cooked shrimp, thawed

1 green onion sliced

1/4 tsp. dried thyme leaves

2 oz.   canned sliced mushrooms, drained (I prefer fresh mushrooms, I abhor canned mushrooms.  Just sauté them briefly)

1/3  cup gruyere cheese, shredded (Ooh… fancy)

1/2 cup milk

1 egg

1/4 cup Bisquick baking mix

2 tbsp. Parmesan cheese

1 dash pepper

Preheat GT Xpress and spray with no-stick cooking spray.  Mix together the shrimp, onion, thyme and mushrooms.  Divide into each well and top each well with half of the cheese.  In shaker, mix together the egg, milk, baking mix, Parmesan cheese and pepper.  Pour half into each well over the shrimp and cheese.  Close cover and cook for 10 minutes.

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Egg Foo Yung

Posted on January 30, 2008. Filed under: Asian Recipes, Chicken Recipes, Egg Recipes | Tags: , , , , , |

Serving Size: 4

4 eggs, well beaten

1 tbsp sugar

1 green onion, sliced

1 stalk celery, thinly sliced

1 carrot, finely chopped

1/2 cup bean sprouts, drained

1/2 cup cooked shredded chicken

1/2 tsp vegetable oil

Preheat GT Xpress and spray with no-stick cooking spray. Put eggs and sugar in shaker, mix well and set aside. Pour 1/4 tsp of vegetable oil in each well. Mix the chopped veggies together and put about 1/4 of mixture in each well and close cover and cook for 2 minutes. Open lid and spread 1/4 of cooked chicken over veggies. Top with 1/4 of the egg mixture. Close cover and cook for 6 minutes until egg is set. Remove and cook second batch. Serve with Egg Foo Yung sauce (recipe to follow )

Egg Foo Yung Sauce

1 cube chicken bouillon

3/4 cup hot water

1 tsp sugar

1 tbsp soy sauce

4 tbsp cold water

2 tsp corn starch

Dissolve cube in hot water in a small saucepan. Add sugar and soy sauce, bring to a boil. Mix corn starch with cold water, add to broth mixture, stirring until thickened and then serve over Egg Foo Yung.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

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