Today, I really wanted something light and fluffy for breakfast. Something that would instantly dissolve in my mouth. Something with olives and onions. Something delicious.
I ate just that; light fluffy eggs with olives, onion, tomatoes, and a few artichokes. Yummy…in my tummy.
Light and Fluffy Egg Bake
- two eggs
- 1/4 of an onion
- 1/4 cup canned artichoke hearts, diced (optional)
- three olives, sliced
- one tomato, diced
- salt and pepper, to taste
Preheat oven to 425˚F. Separate the eggs, placing the whites in a glass bowl. With an electric hand-whisk, blend on high until soft peaks from. In a separate bowl, break up the egg yolks. Add a quarter of the egg whites to the egg yolks, then gently whisk. Now, careful fold in the rest of the egg whites. Add the dice vegetables and fold very carefully. You do not want to deflate the eggs; you want them nice and fluffy. Oil a small glass baking-dish. Pour the eggs and vegetables into the dish. Bake in the oven for 15 to 20 minutes, or when golden brown on top. Sprinkle with a dash of salt and pepper. Serve.