Recipe: Winter Dinner Egg Scramble

Gluten-Free
YIELDS: 2 to 3

INGREDIENTS:

  • 2-3 parsnips
  • 1/2 can of corn, creamed or Mexican
  • 1/4 medium Vidalia onion chopped
  • 1 tablespoon of favorite oil or butter
  • 4-6 eggs
  • 2-3 tablespoon of your favorite salsa (optional)
  • 2 handfuls of your favorite shredded cheese (optional)

PREPARATION:

Peel and slice the parsnips into about quarter-inch chips. Boil them until tender then mash with a fork. Over medium heat, in a deep-edged frying pan, fry up the onions in your oil until translucent or slightly brown, depending on your preference. Add in parsnips and corn. Stir in salsa and bring to a slight boil. Make a few little holes in the mixture, add eggs into the holes, and wait for some of the white to solidify before stirring to break the yoke. In a few minutes, stir everything together and add a handful of cheese on top. Let the cheese melt while everything finishes cooking. Turn off the stove and let set for 1 to 2 minutes. Serve this over rice or over noodles.


Recipe submitted by Linda Bender, Bender Healing, January 2013


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