Friday, July 25, 2008
Breakfast for Lunch - an update on eggs: Recipe
I know I've written about this before but I can't help thinking how great eggs are for breakfast, lunch and dinner. With just a few alterations you can have a great meal at any hour - and the feel of the dish can be vastly different. Think about it - a lightly scrambled egg with bacon and toast is perfect for the morning; a frittata with potatoes and sausage is a perfect meal for the evening accompanied by field greens, goat cheese, and crusty bread. And for lunch? Yes, you guessed it...eggs. This time I feel great knowing that the herbs and the tomatoes were grown in my own backyard - making the dish even better!
Eggs with Herbs, Cherry Tomatoes, and Cheese
2 eggs, beaten
pinch of salt, few grindings of pepper
1/4 cup mixed herbs such as basil, chives and rosemary, finely chopped
1/8 cup freshly grated parmesan cheese
5 cherry tomatoes, sliced in half lengthwise
2 sprays of "Pam with Olive Oil"
In a small bowl, beat eggs with salt and pepper. Spray a small frying pan with the pam spray and seat at high heat. When spray appears to disappear, toss in herbs and mix for 10 seconds. Toss in tomatoes and mix for 5 seconds. Add in eggs and allow them to set - about 30 seconds to 1 minute. Scramble them lightly. Allow eggs to set another minute and mix again. Add in cheese and mix thoroughly. Remove from heat and serve.