Eggs Scrambled with Olives and Onion (Serves 1)
Fat is not the enemy! Good fats are good for us, so I keep olives in my refrigerator for snacking and to add a touch of fat to meals that don’t have much from other sources. I suppose you could scramble eggs with any olive, but so far I can only vouch for how tasty green olives are with eggs.
Prep and Cook Time: 10 minutes
Three fresh eggs
Sweet yellow onion
Extra virgin olive oil
Chop enough onion to cover the bottom of a small frying pan. Slice about 10 olives into halves or thirds. Crack three eggs into a coffee cup. Add salt, black pepper, and garlic powder to taste. Add a dusting of turmeric, which I like with eggs. Stir with a fork or whisk to mix well.
Cover the bottom of a small frying pan with olive oil and place over medium-low heat. Don’t skimp on the oil. Add onion and let cook 1-2 minutes. Scatter sliced olives among onions. Pour egg mixture over the vegetables and let it cook undisturbed for about 1 minute. Scrape the eggs off the bottom of the pan almost continuously over the next few minutes until the eggs are as dry as you like them. Transfer to a plate and eat!
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