Make your own free website on
Scarsdale Diet Recipes

Beef Recipes
Lamb Recipes
Pork Recipes
Poultry Recipes
Fish and Seafood
Egg Recipes
Vegetable Recipes
Marinade Recipes
Salad Dressings
Salad Recipes
Soup Recipes
Bread Recipes
Fruit Recipes
Gourmet Diet Recipes
International Diet Recipes
Vegetarian Diet Recipes
Money Saver Recipes
Egg Recipes

Eggs Gitano
Friday Lunch - International "Spanish"

2 hard cooked eggs
1 tbs chopped onion
1 clove garlic, crushed
1/2 tomato, peeled, seeded, chopped
1/4 cup green pepper
Salt and pepper to taste
1 tbs chopped parsley
1 tbs beef broth
1/8 tsp. artificial sweetener
1/4 cup green beans
3 asparagus spears (cooked or canned)
Have all ingredients ready since this recipe will be cooked in a few minutes.
Coat a skillet with nonstick vegetable spray.
Add onion, garlic, tomato and green pepper.
Cook at medium heat, stirring, until onions are transparent.
Add seasonings, parsley, beef broth, sweetener. Mix.
Carefully add green beans and egg quarters. Cook a few minutes more or until eggs are heated through.
Turn out on a serving dish. Garnish with asparagus spears.
Serves one.

Eggs and Chicken Livers, Farmstyle
Thursday Lunch - Gourmet

2 eggs, well beaten
2 tbs. chicken bouillon
2 chicken livers, membrane and fat removed
Onion salt to taste
Cayenne (red pepper) a pinch
Coat a skillet with nonstick vegetable spray.
Cook chicken livers in bouillon until light pink inside.
Remove and chop fine. Add to eggs, with salt and cayenne.
Respray pan if dried out, and cook mixture, stirring with wooden spatula, until set as you like it.
Serves one.