I'm pretty sure that you can use any quantity of eggs for this. It's definitely not something that you'd want to do for Easter though, unless these were for breakfast and not EE dyeing/hunting.
Bring a pot of water to boil. Insert metal steamer basket. Add eggs. Boil for 6 minutes. Turn off heat. Put eggs in cold water to cool down. Peel eggs. Enjoy.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Goat cheese and zucchini omelette
Using a flavored goat cheese (Primo Taglio, a Lucerne brand), in this instance garlic & herb, for an omelette proved to be too strong tasting and overpowered all the herbs in the eggs. I don't think it would have mattered if I used fresh herbs instead of dried. The original recipe from Cooking Light magazine calls for red bell pepper and fresh herbs.
Ingredients
4 eggs
3 oz goat cheese, crumbled
1/2 medium zucchini, thinly sliced
1 tsp dried parsley
1/2 tsp dried tarragon
1 tsp fresh chives, chopped (optional, as garnish)
sea salt, to taste
freshly ground black pepper, to taste
olive oil, for frying
Directions
1. In a bowl, beat eggs, salt and black pepper together.
2. In a small bowl, combine tarragon, parsley and goat cheese.
3. In a non-stick skillet, heat 1 tsp of olive oil and fry zucchini until lightly browned. Remove from heat and set aside.
4. Heat 1 tsp olive oil in the skillet and add half the egg mixture. As the egg cooks, evenly spread on top half the cheese and half the zucchini. Using a spatula, loosen the edges of the omelette before attempting fold it into thirds. Carefully flip the omelette over in the skillet and let it cook for 2-3 minutes more. Remove the omelette to a plate and repeat with the remaining ingredients.
5. Sprinkle fresh chives on top before serving.
Ingredients
4 eggs
3 oz goat cheese, crumbled
1/2 medium zucchini, thinly sliced
1 tsp dried parsley
1/2 tsp dried tarragon
1 tsp fresh chives, chopped (optional, as garnish)
sea salt, to taste
freshly ground black pepper, to taste
olive oil, for frying
Directions
1. In a bowl, beat eggs, salt and black pepper together.
2. In a small bowl, combine tarragon, parsley and goat cheese.
3. In a non-stick skillet, heat 1 tsp of olive oil and fry zucchini until lightly browned. Remove from heat and set aside.
4. Heat 1 tsp olive oil in the skillet and add half the egg mixture. As the egg cooks, evenly spread on top half the cheese and half the zucchini. Using a spatula, loosen the edges of the omelette before attempting fold it into thirds. Carefully flip the omelette over in the skillet and let it cook for 2-3 minutes more. Remove the omelette to a plate and repeat with the remaining ingredients.
5. Sprinkle fresh chives on top before serving.
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