Ingredients
6 large Eggland’s Best Classic Eggs
2 large Eggland’s Best Classic Egg Whites
1/3 c. low-fat or nonfat milk
Extra-virgin olive oil
1/4 c. marinated artichokes, roughly chopped
1/4 c. roasted red peppers, roughly chopped
2 pepperoncini, sliced
1/4 c. freshly chopped parsley
1/4 red onion, thinly sliced
1 oz. thin-cut salami, sliced into ribbons
1/3 c. part-skim shredded mozzarella
Freshly ground black pepper
Fresh basil leaves, for garnish
Preparation
Step 1Preheat the broiler. Beat the eggs with the milk and set aside. Step 2Spray skillet with cooking spray making sure to spray around the sides. Heat the skillet over medium heat and add a dash of olive oil to the pan. Sauté the artichokes, peppers, pepperoncini, parsley, and onions for 3-4 minutes. Add in the salami and heat for one minute more. Slowly add in the eggs and top with the mozzarella cheese, and pepper. Cook over medium heat for about 5 minutes or more until the eggs are almost set. Step 3Carefully place pan under the broiler for about 2 more minutes, just until nice and browned. Serve with fresh basil on top.
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