CAPERS AND EGGS
If I had to pick only one
favorite food, it would have to be eggs, because there are a zillion ways to
create exciting and delicious entrees, appetizers, soups, sandwiches, and of
course, breakfasts! However, at our
house, we often enjoy eggs at any meal. Capers in this combination, makes this
dish particularly a favorite and
this recipe zings with flavor. And of
course, this selection is nightshade and gluten free. Serves 2-3.
5-6 range free eggs
1-2 tablespoons fat free half and half
Sea salt and black pepper, to taste
1 medium onion, diced large
2-3 tablespoons olive oil
Vegetable oil spray
2 heaping tablespoons capers, drained
slightly
½ cup black olives, halved
1/3 to ½ cup Parmesan, grated
1 heaping tablespoon dried dill weed
Whisk the eggs with fat free
half and half, salt and pepper, to taste. Set eggs aside. In a large skillet, prepare pan with olive
oil and vegetable oil spray. Place over medium high heat, add onion. Sauté
until onion is nicely browned. Add capers and stir until slightly crisp. Top
with black olives,
Parmesan, egg mixture, and
dill weed. Stir in a lifting motion to
cook eggs and serve.
Nightshade free
Gluten Free
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