This simple veggie and egg dish, originating in Italy, is served open-faced, fresh from the oven.
SERVES 2 OR 3
• 2 tablespoons extra virgin olive oil
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 garlic clove, minced
• 2 ounces white mushrooms, thinly sliced
• 4 large omega 3 eggs, beaten
1. Preheat oven to broil.
2. Heat oil in a cast iron skillet over medium heat. Add pepper, onion, and garlic. Sauté while stirring for about five minutes or until tender. Mix in mushrooms and continue cooking for five minutes, stirring occasionally. Pour in eggs and continue to stir occasionally for two additional minutes.
3. Place in oven and broil for three to four minutes until eggs are browned on top and firm to the touch.
