EGGS CAPONATA

Eggs For Dinner!

Why not! You can pack it with tons of protein, reduce the cholesterol content and make it as healthy as possible. It is also a good way of eliminating some of your left-overs! Easy to make and deliciously good for the you (and the kids)!

Eggs Caponata
(Vegetable Omelette)
Makes 4-5 Servings

1.5 T. Olive oil (NOTE: 2 T. if you use a non-stick pan)
1 medium Onion - chopped
2 cloves Garlic - chopped
1 Tomato - chopped
1 C. Vegetable - chopped (whatever you have on hand)
Dash of Salt and Pepper
4 Egg whites
2 whole Eggs
1/2 C. Milk or water
1/2 t. ground Cinnamon or Nutmeg
1/2 t. Cayenne Powder
1/4 C. Parsley - finely chopped

1. Pre-heat oven to 375F
2. Saute onions in olive oil until opaque in color. Season with salt. NOTE: I use a 9-inch diameter non-stick pan.
3. Add garlic, tomato and 1 cup of any vegetables that you have on hand, season with salt and pepper.
4. While vegetables are cooking, whisk all the eggs, then add milk, cinnamon or nutmeg and cayenne powder. Add a little dash of salt and pepper.
5. Add the egg mixture with the vegetables into the pan. When the base of the eggs is a bit firm, transfer the pan into the oven and bake for about 10 minutes.
6. Open the oven and sprinkle the parsley evenly into the pan, bake for 5-7 minutes.
7. When done, let the caponata rest for about 10 minutes before cutting into six wedges.