Recipes
Search, browse, and manage your recipe collection.
| Name | Serving Size | Actions |
|---|---|---|
| Wild Mushrooms and Beef over Lentils | View Edit | |
| Wild Mushrooms and Beef over Lentils 1 | View Edit | |
| Wild Rice Salad | View Edit | |
| Wilted Spinach with Butter and Wine | View Edit | |
| Wine Spritzer | View Edit | |
| Wingless Buffalo Chicken Pizza | View Edit | |
| Winter Bread Pudding with Dried Pears | View Edit | |
| Worcestershire Tomato Ketchup | View Edit | |
| Yellow Mustard Potato Salad | View Edit | |
| Yellow Pepper Soup | View Edit | |
| Yellow Quinoa | View Edit | |
| Yellow Tomato-Tarragon Relish: | View Edit | |
| Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce and Red Cabbage Slaw | View Edit | |
| Zucchini and Carrot Latkes | View Edit | |
| Zucchini and Mushroom Scramble | View Edit | |
|
Servings: Not specified DirectionsPreheat broiler. Combine cheese and 1/4 teaspoon of the basil in small bowl; set aside. Spray 8-inch oven-safe skillet with cooking spray. Heat over medium heat. Add zucchini and mushrooms; cook and stir 4 minutes, or until tender. Stir in Egg Beaters, remaining basil and salt. Cook without stirring until edges and bottom begin to set. Lift cooked part and gently scramble. Continue cooking until set. Remove from heat. Top egg mixture with tomatoes and sprinkle with cheese. Place skillet under broiler 2 minutes, or until cheese is melted and lightly browned. Ingredients
Parsed from recipe text (no separate ingredient records). |
||