Donna's Cottage Creamy Scrambled Eggs and Farmer's Market Vegetable Omelet

Greetings on a Sunday evening!  The weekend went by faster than ever so here are a few suggestions for the week or for next weekend.  Eggs are so versatile and these two recipes could be served for breakfast, lunch or perhaps dinner!  Although both of these dishes are meatless, you might add some smoked salmon or cooked bacon for additional protein.  Have a good week!  Best, Donna:

Donna's Cottage Creamy Scrambled Eggs

Ingredients:

1 Tablespoon butter

3 eggs, beaten

½ cup cottage cheese

1 Tablespoon fresh basil, chopped

Ground pepper to taste

Method:

Heat frying pan on medium high setting and add butter.  Mix together remaining ingredients.  When butter is melted, pour into pan and stir until cooked through.

Serves 2.

Donna's Farmer's Market Vegetable Omelet

Ingredients:

4 teaspoons butter

1 cup Donna’s Rainbow Slaw (see 24 October 2015 blog entry for recipe)

4 eggs, beaten

Salt and pepper to taste

¼ cup Parmesan cheese, grated

Method:

Heat 2 teaspoons butter on medium-high heat in omelet pan.  Add slaw and stir for 2 – 3 minutes until crisp-tender and mix into the beaten eggs seasoned with salt and pepper.  Melt remaining butter in pan and add egg-slaw mixture.  Cook about 2 minutes until bottom is set; sprinkle top with cheese and flip omelet in half.  Cook another 1 – 2 minutes and serve immediately.

Serves 2.

Copyright 2015.