Inspired by the one we had at Mitzi's in Toronto
Prep time: 5 minutes
Cooking time: less than 5 minutes
Servings: 2.
Ingredients:
4 large eggs
1 tbsp olive oil
2-3 slices chicken cut into strips
3 tbsp marinated roasted veggies (I used Sardo Pasta Toppers - portobello mushrooms, yellow & red peppers, zucchini, eggplant and herbs)
Salt and freshly ground pepper
2 tbsp Asiago cheese, coarsely grated
salt & pepper to taste
Directions:
1. Beat the eggs with 1 tbsp oil in a bowl and set aside.
2. Over medium high heat, sauté the veggies and chicken in a small-medium sized non-stick, skillet for a couple of minutes. This step is really to absorb any liquids from the veggies and to heat them before adding the eggs.
3. Pour the eggs over the mixture in the pan and, using a spatula, keep stirring the pan so that the eggs don't form a crepe or omelet base. The constant stirring keeps the eggs fluffy - just a few minutes. (I like mine a little moist, my Honey likes them quite dry...so make your own choice. ) Just before serving sprinkle with cheese and do one more toss.
Related links: Food and Drink South Beach Diet recipes Easy Cooking eggs
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