Number of servings : 6
Cooking time: 5 to 10 minutes
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
2 tbsp (25 mL) olive oil—divided
1 onion, diced
1/4 lb (125 g) cremini mushrooms, sliced
1 tsp (5 mL) chopped fresh tarragon
1 tsp (5 mL) salt—divided
1/3 cup (75 mL) water
3/4 cup (175 mL) grated Swiss, cheddar or Cantenaar cheese (3 oz/90 g)
1 roasted red pepper, peeled and thinly sliced
3 oz (90 g) goat cheese, crumbled (about 1/2 cup/125 mL)
2 tbsp (25 mL) chopped fresh basil
4 oz (125 g) sliced ham or turkey, cut into strips
- Heat half the oil in a 10- in. (26-cm) nonstick, ovenproof skillet. Add onion and cook until tender and lightly browned. Add mushrooms, half the salt and pinch of pepper. Cook until any liquid has evaporated and mushrooms start to brown. Add tarragon. Transfer to a bowl. Wipe out pan.
- In a large bowl, whisk eggs with water and remaining salt.
- Heat remaining oil in skillet. Add egg mixture. Cook over medium-high heat, stirring slightly, until bottom is set and top is creamy but not wet. Sprinkle grated cheese over the top and arrange toppings in strips as follows: mushrooms, red peppers, ham, goat cheese, leaving the last strip empty for basil after baking. Place in a preheated 350°F (180°C) oven for 5 to 10 minutes, until eggs have set, toppings and cheese are hot.
- Sprinkle basil beside the goat cheese. Serve so everyone gets strips of each topping.
Bonnie says: This is a great idea for a brunch or lunch. Other toppings include asparagus in the spring and corn kernels in the fall. Leftovers make great sandwiches.
Fran says: Eggs, lean ham and turkey are rich in good-quality protein, essential for building and repairing body tissues. These foods contain B vitamins, iron and zinc and they can keep you feeling more full after eating. Adding vegetables increases the nutrient content.