This Italian egg dish is the perfect clean-out-the-produce-drawer recipe — just chop veggies and sauté in olive oil in an ovenproof skillet until just tender. Add beaten eggs and top with a handful of grated low-fat cheese. Cook on the stovetop until eggs just begin to firm up around the edges, then broil until the top is golden brown. Cut into wedges and serve with salad.
No comments:
Post a Comment