2 Reviews

First I switched canola oil to olive oil. Used farm fresh eggs from a local source.
I would suggest cooking the eggs less time than indicated. I cooked them for about
a total of 1 1/2 minutes, raising the pan above the heat, lowering, raising, all the time
stirring the eggs so they're soft and fluffy. The cilantro was left uncooked and used as a garnish.
Be careful how much cayenne you use as the first egg I made the cayenne overpowered the other flavors. An interesting combination of flavors. Delicious on grilled pugliese. Reviewed for Veg Tag/April.

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COOKGIRl April 06, 2011

I made these last night and they were quite yummy. I forgot that I recently had a run in with bad eggs and so I don't really enjoy them at all anymore, so I was a little nervous about this recipe. But I tried it anyway and I am glad I did! The accompanying ingredients masks the eggy flavor enough that I was very able to enjoy them! I did not have egg beaters on hand so I used 4 egg whites and that worked fine. I also used green chiles instead of the bell pepper (I don't like bell pepper). And I did not use the tomato since I really don't like tomatoes! I know it sounds like I really altered this -- but I did not set out to do so! And they turned out so well and I am so happy I can (sometimes) eat eggs again! I also made them to accompany Brunch Panini Breakfast for Dinner! Thanks!!! [Made for Newest Zaar]

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~SarahBeth~ September 10, 2009
Spicy Scrambled Egg Beaters (Ww)