Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Tuscan Dinner Omelet
3 Jumbo Eggs
½ cup fresh zucchini
½ cup feta cheese
½ cup jack cheese
½ cup fresh tomatoes
½ cup grilled eggplant
½ cup sun dried tomatoes
2 tablespoons fresh garlic
margarine to coat non-stick pan
2 teaspoons fresh basil
(Grilling eggplant: slice eggplant and grill on barbeque about 2-3 minutes; omelet mixture: whip 3 jumbo eggs and 3 tablespoons water)
Over high heat, coat non-stick pan with butter, pour egg omelet mixture, on one side of mixture put eggplant, cheeses, sun dried tomatoes, fresh tomatoes, garlic, and zucchini tilt pan scraping and scooping egg mixture to allow cooking. Fold top over fresh ingredients, place in broiler for about 2 minutes, plate it, and for topping add more sun dried tomatoes, fresh basil, and more cheese. Serve with Arizona White wine for a delicious dinner omelet.