Scrambled Eggs with Olives
Servings
2Serving size
about 1 cup eggsThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 Small Shallots, raw (finely diced) |
| 6 large Green olives (black olives, finely diced) |
| 3 large Egg(s) |
| 1 to taste Black pepper |
| 1 Tbsp Water |
| 1/2 ounce Parmesan cheese (grated) |
Instructions
When the oil is hot, add the shallot and olives. Reduce the heat to medium. Stir occasionally. Cook for about 3 minutes.
While the shallots and olives are cooking, whisk together the eggs, pepper, and water.
Add the eggs to the pan and cook for about one minute, then fold the eggs carefully with a spoon. Continue to fold gently until the eggs are almost firm and then add the parmesan. Cook for another 30 to 60 seconds and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Two of my favorites together: olives and eggs. I saw this on a menu while traveling but it wasn’t being served, since breakfast was over. I was tempted to order it and see if the chef would make it, but truthfully, I am not sure that it would be as good as I imagined. Maybe it would, but I love this version anyway. This is simple enough to make during the week for breakfast – it takes all of ten minutes and the toast can be cooking while you are fixing the eggs. Simple.