This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"This recipe is certainly silly. It says to separate the eggs, but it doesn't say how far to separate them."
-Gracie Allen, Comedienne
Two of my favorites together – olives and eggs. I saw this on a menu while traveling but it wasn't being served, since breakfast was over. I was tempted to order it and see if the chef would make it, but truthfully, I am not sure that it would be as good as I imagined. Maybe it would, but I do love this version anyway. This is simple enough to make during the week for breakfast - it takes all of ten minutes and the toast can be cooking while you are fixing the eggs. Simple.
Books have been written about olives that can't do justice to the topic. Consider this the condensed version of the Reader's Digest condensed version.
Green olives (also known as Spanish olives) are olives that are picked before they are fully ripe and treated to lessen their bitter flavor. They are then fermented in brine for up to a year. These are the olives that are often pitted and stuffed with pimentos, almonds, anchovies, etc.
For the most part the recipes on this web site call for ripe olives. Ripe olives can be either green or black. Lesser quality ripe olives are picked unripe and treated in a similar fashion as unripe olives by soaking them in a lye solution to reduce bitterness. This faster industrial process leeches much of the flavor from the fruit.
Higher quality ripe olives use water or brine to reduce the bitterness and are brined and then cured in olive oil or vinegar or a combination of the two.
The amount of fat and salt in olives varies by how it is cured. The information below is based on brine-cured olives.
1 ounce olives = 23 calories, 2g fat, <1g sat fat, 1.5g mono fat, <1g protein, 1.5g carbohydrates, 255mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 1 cup eggs
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|6 large||black olives (finely diced)|
|fresh ground black pepper (to taste)|
|1 Tbsp||Parmigiano-Reggiano (grated)|
Place the olive oil in a small skillet over medium high heat.
When the oil is hot, add the shallot and olives. Reduce the heat to medium. Stir occasionally. Cook for about 3 minutes.
While the shallots and olives are cooking, whisk together the eggs, pepper, and water.
Add the eggs to the pan and cook for about one minute, then fold the eggs carefully with a spoon. Continue to fold gently until the eggs are almost firm and then add the parmesan. Cook for another 30 to 60 seconds and serve.
Serving size = about 1 cup eggs
Servings = 2
Amount Per Serving
|Calories 156||Calories from Fat 102|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber 0g||2%|
|Vitamin A 11%||Vitamin C 2%|
|Calcium 8%||Iron 11%|
|Vitamin K 2 mcg||Potassium 137 mg|
|Magnesium 12 mg|