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)
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