Friday, July 29, 2011

Bored with breakfast?

Me too. So I whipped up this new recipe. Try it: you'll like it.

Go to Walmart. Enter on the grocery side. Just to the right, in front of the deli, there is a small refrigerated gondola. Pick up a 4 0z. package of Athenos fetta cheese with sun-dried tomatoes and basil.

Now, go to produce and pick up a Roma tomato and a bunch of fresh parsley

Now go back to spices and pick up some ground paprika.

Now got o the aisle where the pickles are. Pick up a small can of chopped, ripe olives and a bottle of capers.

You will also need eggs and unsalted real butter.


For one omelette:

Put a ten inch omelette pan on medium heat with one pat of butter in it.

Whisk two whole eggs with one teaspoon of paprika added. Pour into pan.

On a cutting board , dice tomato. Place two ounces (half of container) of fetta cheese onto board. On top of cheese, add one tablespoon of chopped olives and one teaspoon of capers. Gently fold everything together.

Once eggs are hard enough, place mixture from cutting board on eggs about 1/4 of distance from one edge of pan. Fold remeainer of eggs over filling. Turn heat down to low for about 5 minutes to warm mixture.  Bottom of eggs should be golden brown. Garnish with a little chopped parsley and serve.

Serve with two generously buttered, toasted English muffin halves.


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