Scrambled Eggs with a Venetian Buffet
Author: Dana Garner
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 2
- 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
- Whisk 6 eggs in a bowl with 2 tablespoons of Greek Yogurt.
- In a non-stick skillet with olive oil and (maybe a bit of butter), scramble the eggs lightly
- Remove the eggs before they are too done, and let them finish cooking off the flame in the skillet.
- In separate little bowls, prepare the Venetian buffet for the toppings: Ricotta, capers, olives, and cheeses.
- Scoop eggs onto a plate.
- Add desired roasted vegetables to the top. (see my post for how I roasted mine)
- Add a small scoop of ricotta cheese
- Sprinkle on a few capers, olives and chopped sun-dried tomatoes
- Place a pickled artichoke on the side (optional)
- Sprinkle with Romano cheese.
- 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/
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