Thursday, August 17, 2006

Garden Vegetable Scramble with Olives

The nice thing about this recipe is that you can serve it for any meal of the day. Use any vegetable you like. My last version included garlic, scallions, olives, tomatoes, and peppers. Here's the recipe.

6 Large Eggs
2 T water
2 T olive oil
Salt, pepper
2 garlic cloves, chopped
1 small pepper, chopped
8 olives, pitted and chopped
1/2 tomato, chopped
2 Scallions, chopped
1 t dried dill

In a medium bowl, crack eggs. Add 2 T water. Scramble. Heat nonstick skillet on medium high heat. When pan is hot, add olive oil. Warm the olive oil then add peppers and garlic. Sautee about 2 minutes. Add olives and tomatoes and sautee for another minute. Add eggs, pinch of salt, and some pepper. Lower heat to medium and cook as you would scrambled eggs. Add scallions when scramble is nearly done. When eggs are cooked through, turn off the heat. Sprinkle dill just before serving.

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