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Cook a Spanish omelet.

4 potatoes, peeled and cubed

1/2 onions, sliced

1 tablespoon vegetable oil

8 eggs, beaten

3/4 cup cubed ham

salt and pepper to taste

3/4 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350 degrees

In a cast iron skillet, heat oil over medium heat. Add onions and cook slowly, stirring occasionally, until onions are soft.

Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.

Migas - Mexican Eggs



Take 4 corn tortillas, cut into strips, fry in a little oil until crisp and drain on paper towels.



Dice 1 red tomato, 1 fresh, minced jalapeno pepper (remove seeds if the heat bothers you), 1/4 of a small white onion,

chopped. Saute all of the veggies in a little bit of oil. When they are almost tender add four beaten eggs with 1/2 Tbs. of cream and some salt and pepper to taste. When eggs are almost set (remember to stir for creamier eggs) add the tortilla strips back in. Serve on warm plates and top with your favorite shredded cheese. A little chopped, fresh cilantro on top adds a lot of color and flavor. Serves two. Enjoy!

How about pan-scrambled eggs ? Depending on the amount of eggs you wish to cook, get the appropriate sized fry pan. Place on burner under moderate heat, put in two pads of salted butter or margarine per egg. When butter melted crack eggs into skillet, break yokes. Then start scrambling. As the eggs start to solidify Bring outer eggs toward the center keep repeating. At this point add salt and pepper to taste and once all the whites are cooked, take off flame, place in dish with buttered toast and serve. Easiest best tasting breakfast or lunch.

There are a lot of different sites on line that you can go to for recipes for eggs.



Below are a few websites for help.

Use Yahoo search!

Get a hen and a rooster and hope that they mate. Voila! Eggs!! This can be done with any fowl.

Take one hen and one rooster and boom you have eggs.

Sramble eggs whit swiss cheese wit turkey

more specific?

Festival Eggs



1/4 cup margarine or butter

1/4 cup vegetable oil

6 tortillas, flour -- *

1/2 cup onion, chopped -- 1 md

6 eggs -- large

2 cups tomatoes -- chopped, 2 md

1 jalapeno chile -- seed and chop

2 tablespoons cilantro, fresh -- snipped

1/4 teaspoon salt

1/4 teaspoon pepper

2 ounces Colby cheese, shredded -- 1/2 c

Flour Tortillas should be 7 to 8-inches in diameter and cut into strips.



Heat the margarine and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion, cook, stirring occasionally, until the tortillas are brown. Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes. Sprinkle with the cheese and serve













Garden Vegetable Scramble



Makes 4 servings.



2 tsp canola or olive oil



1/4 cup onion, diced small



1/4 cup tomato, diced small



1/4 cup mushroom, diced small



1/4 cup red pepper, diced small



1/4 cup green pepper, diced small



1/2 cup fresh spinach, cut into strips 1/4-inch wide by 1-inch long



1 tsp white pepper



1/2 tsp salt (optional)



1 cup egg substitute



Heat an 8- or 10-inch nonstick fry pan on medium heat; add the oil and

all the vegetables and sauté for 5 to 7 minutes, or until the

vegetables are tender. Sprinkle with salt and pepper.



Turn the heat to medium-high and pour in the egg substitute. Keep

stirring until the eggs are well scrambled. Arrange the eggs on 4

serving plates with toast and a dish of fresh fruit. Makes 4 Servings











SENSATIONAL SCRAMBLED EGGS

Yield: 4 Servings



1 tb Butter or margarine

6 Eggs,beaten

1/4 lb Velveeta Pasteurized

Process Cheese Spread

Cubed



Melt butter or margarine in a skillet over low heat.Add eggs and

cheese.Cook,slowly,stirring,occasional... eggs are set and

cheese is melted.Makes 4 servings











CRACKER BARREL EGGS IN THE BASKET





Use thick slices of sourdough bread. Heat a frying pan over med. heat. Spread butter evenly over one face of each slice of bread. Use a biscuit cutter to cut out a circle. Grill bread (and the "hole" you removed) butter side down till it just starts to turn brown. Drop a little butter in the hole of each slice of bread, then carefully crack an egg into each hole (without breaking yolks). Salt slightly. When eggs have cooked for 1 to 2 minutes, carefully flip each one over without breaking the yolks or flinging raw egg goo all over the stovetop (yes, it says that!). Also, flip the cut-out "holes". Cook for another minute or so till the eggs are cooked the way you like them. Serve with hash browns or Hash Brown Casserole, and bacon or sausage.













Company Strata



4 to 6 servings





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6 slices white bread

2 tablespoons butter, softened

2 cups (8 ounces) shredded Monterey Jack cheese

2 teaspoons all-purpose flour

1-1/2 cups milk

6 eggs, lightly beaten

1 can (4.5 ounces) chopped chilies, drained

1/4 teaspoon salt

1/4 teaspoon black pepper



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Coat a 9" x 13" baking dish with nonstick cooking spray.

Butter 1 side of each slice of bread and arrange butter side up in a single layer in the baking dish.

In a medium bowl, combine the remaining ingredients; mix well and pour over the bread. Cover and chill for at least 4 hours or overnight.

Preheat the oven to 350°F. Bake strata for 45 minutes, or until fluffy and golden













Santa Fe Eggs

8 large, fresh eggs

1 (4 ounce) can diced green chiles

1/2 cup milk

1 cup grated Cheddar cheese



Put all ingredients into a blender on low for 1 minute. Pour all into a greased casserole. Bake for 1 hour at 325 degrees F.



Serve at once.













Sour Cream Scrambled Eggs

6 tablespoons butter

12 large eggs

1/2 cup sour cream

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

3/4 teaspoon ground rosemary



Melt butter in top of a double boiler over hot (not boiling) water.



Beat the eggs in a bowl with a rotary beater until lemon-colored, then blend in sour cream, salt, pepper and rosemary. Pour the egg mixture into butter in double boiler. Cook over medium heat, stirring to keep the mixture from sticking to the bottom of the pan as the mixture sets. Cook until as firm as desired. The eggs need to be done but still soft and fluffy.



Serve while hot.



Serves 6