It's such a blessing to be off today. After making some oatmeal breakfast cookies, I set out to grocery shop and get a head start on the weekend. While pulling out of the Shoprite parking lot, I was thinking of friends I hadn't seen in a while and wondering how they were. It always baffles me how suddenly a person can lose touch with people that really matter. People come close and move away like the ebbing of the tides. It sometimes saddens me. This very thought was a topic of conversation with a trusted confidante several weeks earlier. Her response to me was, "when we lose someone, God brings others in. Just wait for it." She was absolutely right. This morning I received a surprised message from a friend from long ago. Which caused me to send a surprise message to a mutual friend...and so the connections ebb back towards the shore in just a single holiday morning.
I'm thankful for today, and for the men and women who died to keep us free. Their loss was for our gain.
This recipe was inspired by two women who have always taken care of me through the years. Each had their own version of the Italian egg sandwich, which is served at lunch and not breakfast. One version was comprised of eggs, salt, pepper, diced potatoes and artichokes. The other consists of eggs, Parmesan cheese, salt, pepper and fresh asparagus. Served on either toasted bread or an Italian hoagie, this sandwich is comfort food at its core. Warm with the gentle taste of olive oil coating the egg and then the tongue, it's a wonderful way to kick off independence day.
The recipe - please forgive the lack of measurements. Scrambled eggs are a beautiful thing because what's thrown into them is usually good regardless of proportions.
Serving size: 2 Sandwiches
1 - 2 T of olive oil
1/2 T of light butter (optional, this adds a silky feel to the eggs)
1 small red potato, peeled and diced
1 handful of baby spinach, washed (optional)
salt and pepper to taste
2 extra large eggs (any size is fine)
dash of half & half
1 T of Parmesan cheese
2 slices of part skim mozzarella cheese
4 slices of white bread or a sub roll
Heat the olive oil and butter in a large skillet over medium/high heat. Add the potato, season with salt and pepper and cook until fork tender (5 minutes). Add the spinach to the pan and toss. Meanwhile, in a bowl beat the eggs, half & half and Parmesan cheese in a bowl. Lower the heat to low and add egg mixture and scramble it all. Toast the bread in a toaster oven while scrambling (add mozzarella cheese towards the end of toasting). Once the eggs are cooked to your preference, compile your sandwich and dig in!
Nutrition (per serving):
349 calories
27.8 g fat
193 mg cholesterol
424 mg sodium
11.3 g carb
1.6 g sugar
15.3 g protein
260 potassium
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