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Italian Style Scrambled Eggs
Eggs are such a versatile and fast cooking food that they are a real staple in house, especially when entertaining. We interchange "real" eggs, eggs with Omega-6 fats added, and cholesterol free egg substitutes frequently in almost all of our recipes, and this is one recipe in particular that is excellent with any of those variations. We mix the sunny flavors of Southern Italy in this festive dish, which is equally good for a quick dinner or lunch as it is for breakfast.
9 eggs
2 tablespoons olive oil
1/4 cup minced scallions
1 tablespoon minced fresh rosemary
2 minced garlic cloves
Freshly ground pepper
3/4 pound chopped plum tomatoes
2 ounces shredded Romano cheese
2 ounces shredded Parmesan cheese
Beat the eggs in a medium bowl and set aside. Heat the oil in a large heavy skillet over medium high heat. Add the scallions, rosemary, garlic, and pepper to taste and sauté for 2 minutes. Increase the heat to high and add the tomatoes and sauté for five minutes. Add the eggs and reduce the heat to medium high. Cook the mixture, moving the eggs around gently until the eggs are mostly set. Sprinkle the cheeses over the mixture. Cover and cook for 2-3 minutes, or until the eggs are cooked to your liking and the cheeses are melted. Serve hot.
Makes 5 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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