Light Scrambled Eggs

3 eggs

3 egg whites

1 tsp. Halladay's Garlic Chive Seasoning

2 Tbsp. water

Whisk together all ingredients. Pour into a lightly greased skillet and cook over medium heat, scrambling, until cooked through.

SIMILAR RECIPES

Dilly Scrambled Eggs

3 eggs

3 egg whites

1 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning

2 Tbsp. water

1/2 tsp. salt

Toppings, if desired

Whisk together all ingredients until light and fluffy. Pour into lightly greased skillet and cook on low heat, scrambling, until cooked through.

Deviled Eggs

8 hard-boiled eggs

1/4 cup mayo

1 Tbsp. onion, finely diced

1 tsp. Dijon mustard

1/4 tsp. salt

1 tsp. Halladay's Horseradish Seasoning

Halve eggs lengthwise. Remove yolks; set aside egg whites. Mash together yolks and remaining ingredients and pipe into reserved egg whites.

Light Dilly Omelette

3 eggs

3 egg whites

1 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning

2 Tbsp. water

1/2 tsp. salt

Fillings of choice

Whisk eggs, seasoning and water. Pour into lightly greased pan and cover and cook over medium heat until almost cooked through. Add fillings, fold over and cover until cooked through.

Parsnip Potato Mash with Garlic Chive Browned Butter

1 lb. Yukon Gold potatoes, peeled and diced

2 medium parsnips, peeled and chopped

6 Tbsp. butter

3 to 4 Tbsp. milk

1/2 tsp. salt

1 Tbsp. Halladay's Garlic Chive Seasoning

1/2 cup hazelnuts or walnuts, chopped

Milk

Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.

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