| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 10 |
|
Eggs |
|
|
Salt & black pepper |
| 2 |
|
Garlic cloves |
|
|
Gruyere cheese |
| 1 |
c |
Broccoli florets |
| 1/2 |
c |
Fresh mushrooms |
| 3 |
|
Scallions |
| 6 |
|
Cherry tomatoes |
|
|
Italian seasoning |
|
|
Black olives |
INSTRUCTIONS
TOPPING
Heat oil in large heavy skillet. Pour eggs into pan. Cook over medium-low
heat, pulling eggs away from the sides of the pan with a spatula so
uncooked eggs run to the sides & cook. Sprinkle garlic, cheese, broccoli,
mushrooms, scallions, tomatoes, Italian seasoning & olives over the top.
Season with salt & black pepper. Cook, covered, a few minutes until eggs
are set & cheese is melted. Serve cut in wedges.
Approximately 12-15 minutes.
Per serving: 1401 Calories; 101g Fat (63% calories from fat); 68g Protein;
67g Carbohydrate; 1832mg Cholesterol; 662mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2027
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