One easier than the other ! 2 recipes for the lazy!
Recipes in this Video
Originating from the heart of Tuscany, 'Eggs with Tuscan Herbs' showcases the region's love for fresh, simple ingredients. This dish is often enjoyed as a hearty breakfast or light lunch, emphasizing the beauty of local herbs and vegetables. Today, it's a beloved recipe across Italy and beyond, reflecting the rustic charm of Tuscan cuisine.
Ingredients
- ●eggs
- ●olive oil
- ●fresh basil
- ●fresh rosemary
- ●fresh thyme
- ●garlic
- ●salt
- ●black pepper
- ●parmesan cheese
- ●cherry tomatoes
- ●spinach
- ●red onion
- ●crusty bread
Instructions
- 1Heat olive oil in a skillet over medium heat until shimmering.
- 2Add chopped garlic and sauté until fragrant, about 1 minute.
- 3Add chopped red onion and cook until softened, about 3-4 minutes.
- 4Stir in fresh spinach and cook until wilted, about 2 minutes.
- 5Crack eggs into the skillet, keeping them separate.
- 6Sprinkle with salt, black pepper, and chopped herbs.
- 7Cover the skillet and cook until the eggs are set to your liking, about 4-6 minutes.
- 8Remove from heat and sprinkle with grated parmesan cheese.
- 9Add halved cherry tomatoes for freshness.
- 10Serve with crusty bread on the side.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds umami without dairy.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large eggs
- ●1/2 cup Grana Padana cheese, grated
- ●1 tbsp fresh rosemary, chopped
- ●1 tbsp fresh thyme, chopped
- ●1 tbsp fresh sage, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
Instructions
- 1In a bowl, crack the eggs and whisk them until well combined.
- 2Add the grated Grana Padana cheese, chopped rosemary, thyme, sage, salt, and black pepper to the eggs. Mix until evenly distributed.
- 3Heat the olive oil in a non-stick skillet over medium heat.
- 4Pour the egg mixture into the skillet, spreading it evenly.
- 5Cook for about 3-4 minutes, or until the edges start to set.
- 6Using a spatula, gently lift the edges of the eggs and allow any uncooked egg to flow underneath.
- 7Continue cooking for another 2-3 minutes until the eggs are fully set but still soft in the center.
- 8Remove from heat and let it cool for a minute before slicing into wedges.
- 9Serve warm, garnished with additional herbs if desired.
Equipment
Ingredients
- ●4 large eggs
- ●1/4 cup cherry tomatoes, halved
- ●1 cup arugula, washed and dried
- ●1 tbsp olive oil
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1In a bowl, crack the eggs and whisk them until well combined.
- 2Heat olive oil in a non-stick skillet over medium heat.
- 3Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they start to soften.
- 4Pour the whisked eggs into the skillet with the tomatoes.
- 5Sprinkle salt, black pepper, and garlic powder over the eggs.
- 6Gently stir the eggs with a spatula, allowing them to cook slowly and scramble.
- 7When the eggs are about halfway cooked, add the arugula to the skillet.
- 8Continue to cook, stirring gently, until the eggs are fully cooked and the arugula is wilted.
- 9Remove from heat and serve immediately.
Equipment
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