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SCRAMBLED MOZZARELLA EGGS
• 6
• 1
• 1
• 1
• 1
extra large eggs
/3 C. milk
/4 tsp. salt
/8 tsp. pepper
/4 lb. mozzarella cheese, coarsely shredded
Preheat oven to 350ºF. Put butter in a 9−inch round metal cake pan in the oven
just long enough to melt but not brown; remove and swirl butter to coat bottom and
sides of pan. Beat eggs, milk, salt and pepper to blend. Pour into prepared pan
and place in oven. When mixture begins to set, in about 5 minutes, draw a large
spoon or spatula around sides and bottom of the pan to form large curds. Repeat
process at 1 minute intervals for 2 or 3 times, depending on how set you want
eggs. Remove from pan with sweeping motions of the spoon or spatula, and fold
in mozzarella. Serve at once!
SCRAMBLED MOZZARELLA EGGS
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