Romaine Lettuce Wraps with Turmeric Eggs

With the farmers market in full swing I develop new recipes using what is in season (or what on hand in the refrigerator and the garden).
IMG_2188
1/2 onion; chopped
2 Tablespoons canola oil
1/3 teaspoon sea salt
1/8 teaspoon turmeric
1/8 teaspoon fresh ground black pepper
3 eggs; beaten
4-6 romaine lettuce leaves (depending on the size)
4-6 slices of Jarlsberg (or your choice) cheese
optional slice of “German Bread” toasted and buttered

Preheat a medium sized pan over medium-low heat. Add oil, onion and sprinkle with the salt. Cover and allow to simmer for 2 minutes. Meanwhile, rinse and pat dry the lettuce leaves. Add the turmeric and black pepper, stir, cover and simmer an additional 2 minutes. Meanwhile, place a slice of cheese on the center of each leaf. Add the beaten eggs to the spiced onions and stir occasionally while cooking as you would for scrambled eggs (stir the eggs as they begin to solidify; continue to stir occasionally so the eggs cook/solidify; once there is no more raw egg they are done). Spoon the egg mixture on top of the cheese lined lettuce leaves, fold the leaf around the filling, lift, bite and enjoy.

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