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).
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.
I make several different versions of this meal depending on the vegetables on hand. This is our weekend breakfast (or vacations when we are home to eat breakfast together). Vegetable and protein is the base. Grains can be added in the form of whole grain bread/toast or whatever left over grains that are in the fridge. Dairy to round off the meal in the form of cheese. Simple, delicious, healthy and keeps us going strong all morning.
This serves two (I have 1 egg, Xav has 2) so adjust as needed:
1 Tablespoon extra virgin olive oil
1/2 onion; minced
1 celery stalk; minced
1/4 teaspoon sea salt
2 small/1 large tomato; chopped
handful cilantro (about packed 1/4 cup); minced
dash fresh ground black pepper
Preheat a large heavy bottom skillet over medium heat. Add oil, onion, celery and salt. Cover and sauté for a couple minutes until the onion and celery soften. Add tomato, cilantro and pepper. Stir, cover and cook a few minutes until the juices cook out of the tomatoes. *if you are having toast, get that in the toaster now/or warm up left over grains in the microwave* Crack the eggs on top of the cooked vegetables (we like our eggs with a “runny yolk” but you can pop the yolks) cover and cook until the whites of the eggs set. Remove from heat and scoop out onto a plate as is or with grains on the side. Cheese can be sprinkled on top.