Scrambled Eggs with a Venetian Buffet
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 6 eggs
  • 2 tablespoons Greek Yogurt
  • salt and pepper
  • olive oil
  • real butter (optional)
  • Roasted Vegetables, to your taste (eggplant, onions, bell peppers and tomatoes)
  • capers
  • kalamata olives
  • artichokes
  • ricotta cheese (Sorrento brand is the best)
  • Romano or Parmesan cheese
Instructions
  1. Whisk 6 eggs in a bowl with 2 tablespoons of Greek Yogurt.
  2. In a non-stick skillet with olive oil and (maybe a bit of butter), scramble the eggs lightly
  3. Remove the eggs before they are too done, and let them finish cooking off the flame in the skillet.
  4. In separate little bowls, prepare the Venetian buffet for the toppings: Ricotta, capers, olives, and cheeses.
  5. Scoop eggs onto a plate.
  6. Add desired roasted vegetables to the top. (see my post for how I roasted mine)
  7. Add a small scoop of ricotta cheese
  8. Sprinkle on a few capers, olives and chopped sun-dried tomatoes
  9. Place a pickled artichoke on the side (optional)
  10. Sprinkle with Romano cheese.
  11. Serve with fresh fresh fruit or a slice of tomato
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/scrambled-eggs-with-a-venetian-buffet/