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| Look how much hair she`s growing!! |
When faced with a list of seven possible options, the logical thing is to
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| All the ingredients, ready to go |
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| These are our local, organic, free range eggs! Love them |
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| Parsley from the counter pot! |
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| So easy. |
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| Yellow = local, orange = store bought, Omega3 eggs. |
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| Beat! |
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| Add! |
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| Bake! |
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| Cool! |
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| Om nom nom... |
from emeals.com
6 large eggs, beaten
2 T chopped chives
1 T chopped fresh parsley
1 t chopped fresh thyme
(1 t kosher salt)
(½ t black pepper)
½ c crumbled goat cheese (optional)
¼ c heavy cream (optional)
(1 t olive oil)
4 tomatoes, sliced
(2 T extra virgin olive oil)
(2 T red wine vinegar)
2 T sliced basil
(Salt and pepper to taste)
Preheat oven to 375°F. Combine eggs, chives, parsley,
thyme, salt, pepper, cheese, and cream, if using, in a large
bowl; stir with a whisk. Rub oil over the bottom of a 9-inch pie
dish. Pour egg mixture into dish. Bake for 40 minutes or until
lightly browned and set. Remove from oven; cool slightly
before slicing.
Arrange tomato slices on a platter. Combine olive oil,
vinegar, basil, salt, and pepper in a small bowl; stir with a
whisk. Pour dressing over sliced tomatoes; serve
immediately.
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