This simple egg dish can be made with your favorite vegetables, as long as they are completely cooked until fairly dry. Try caramelized onion, sautéed mushrooms, roasted peppers, or a combination whatever you prefer.
yield: 4 servings
1/2 tbsp butter
1 cup cooked vegetables
½ cup cream
1 ½ tsp salt
2 tbsp goat cheese
2 tbsp parmesan cheese
Preheat oven to 350 degrees. Rub butter in a 6-8 inch non-stick sauté pan and add cooked vegetables.
In a medium bowl whisk together eggs, cream and salt. Pour over vegetables, crumble all of the goat cheese and sprinkle half of the parmesan cheese into the egg mix.
Cook for 15 minutes, or until the eggs do not wiggle when shaken. Turn out onto a platter, sprinkle with remaining parmesan and slice into eight slices.
Serve warm with a baby green salad that includes your favorite herbs!