How To make Garden Scramble
1 c egg substitute
1/8 tsp pepper
1/8 tsp marjoram leaves
1/4 c celery
finely chopped
1/4 c red bell pepper :
finely chopped
2 tbsp green pepper finely chopped
1 tbsp fat free chicken broth
1 c nonfat cheddar cheese :
shredded
2 slices white or whole wheat bread toasted
1 tbsp chives :
chopped
In a bowl, combine egg substitute, pepper and marjoram; set aside. In a nonstick skillet spray with cooking spray, over medium heat, cook celery, red pepper, green pepper and chives in chicken broth until tender. Add egg substitute and grated cheese to mixture. Cook stirring occasionally until set. Serve immediately with toast halve if desired or plain.
How To make Garden Scramble's Videos
Home garden breakfast scramble - Home Grown Hydroponics Cooking Series
Move on past the regular salad and try this quick breakfast scramble. Learn what you can make growing your own veggies using hydroponics.
Get your own home hydroponics growing system so that you can also cooking with fresh veggies.
Cast Iron Breakfast Scramble - [Breakfast Recipe]
Another entry into my Cooking with Cast Iron series! Breakfast is my favorite meal of the day, so I had to show you one of my favorites ways to prepare breakfast in your cast iron. Throw in whatever meat, cheese or veggies that speak to you or are in your fridge or garden.
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Perfect Scrambled Eggs with Ricotta and Chives (episode 125)
When I first had scrambled eggs with ricotta and chives at a local restaurant I thought I had died and gone to egg heaven! The taste was so perfect, but the texture was just divine. I knew I had to come up with my own recipe to recreate this scrambled egg masterpiece.
These eggs reminded me so much of being in France. And if there’s one thing the French know, it’s how to make eggs; trust me on this one!
When I went to purchase the eggs to make this recipe they didn’t have the organic eggs I normally buy. I thought about getting the free range eggs but they’re honestly just not the same. A lot of marketing goes into those egg labels but everyone knows that organic is always best. I ended up walking 7 minutes to another store to find the organic ones, and boy was it well worth it. Plus I burned of some extra calories which really revved up my appetite!
I harvested the chives from a friends herb garden. I’m sure going to owe her one! I guess I’m gonna have to make her one of those mimosas ;)
Alright, well let’s get to it. The recipe:
3 organic eggs
Fresh chives
Fresh ricotta cheese
Salted organic butter
Salt and pepper to taste
Finely chop the chives until you have around a tablespoon or so. Remember this doesn’t have to be perfect! I end up putting in a different amount every time.
Crack three eggs into a bowl and whisk. Feel free to add in some salt and don’t let anyone tell you it makes the eggs tough or watery! Salt breaks down protein and if anything it will make them just slightly more tender.
Heat your pan to medium low. Be patient with this. Add in some butter (not too much!) then pour in your eggs.
Scrape the bottom of the pan with your silicone spatula until the eggs are almost set, just a bit undercooked.
Stir in two tablespoons or so of fresh ricotta cheese, and remove the pan from the heat.
Spoon the eggs onto some delicious whole grain toast and serve with fruit of choice. The contract in texture between the crunch toast and the soft eggs is to die for.
Now that’s what I call perfect scrambled eggs :)
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Garden Scramble - Ready, Set, Flambé
Ready, Set, Flambé: Remix
Season 2, Episode 1
Garden Scramble
Recipe by Josie Wakelee
Yields: 2 servings
4 large eggs
1/2 onion, diced
1/2 zucchini, diced
10 cherry tomatoes, sliced in half
1 cup spinach
1/2 cup shredded cheddar cheese
4 Tbsp milk
salsa
butter
salt
pepper
1. In a medium skillet over medium heat, saute zucchini in butter with a pinch of salt until fork tender. Set aside.
2. Add a little more butter and the onions to the skillet and saute until softened. Set aside.
3. Place spinach in skillet and allow to wilted. Set aside.
4. Scramble eggs with milk and add salt and pepper to taste.
5. To the skillet, add butter and melt until it starts to lightly bubble. Add scrambled eggs and fold.
6. Once the scrambled eggs have started to curdle, add cheese and fold in.
7. Add sauted zucchini, onion, spinach, and tomatoes. Fold to combine.
8. Once there is no more liquid running around the skillet, de-pan eggs to a plate and top with salsa.
Host: Josie Wakelee
Executive Producer: Aric Adiego
Producer: Josie Wakelee
Title Song: Good Starts - Jingle Punks
Background Music: Fortaleza - Topher Mohr and Alex Elena
Camera: Aric Adiego
Audio Technician: Josie Wakelee
Editor & Graphics: Aric Adiego
Social Media: Danielle Casey-jo Ryback
Recipe Development: Josie Wakelee
(c)2016 - inDEV:Media
Perfect Scrambled Eggs Gordon Ramsay and Heston Blumenthal
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How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -
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For more nutrition info, click here:
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