Servings and Ingredients
|4 large eggs|
|½ c. water|
|2 tbsp. olive oil|
|½ medium onion, chopped|
|3 oz. Kalettes, cut in half lengthwise|
|1 c. grape tomatoes, halved|
|Salt and pepper, to taste|
|1 ½ tbsp. grated Parmesan cheese, optional|
- In small bowl, beat eggs. Add water and mix to combine. Set aside.
- In a medium skillet over medium heat, add olive oil and onion. Sauté onion for 5 minutes. Add Kalettes, cover and cook for 4 minutes. Add tomatoes and toss with onion and Kalettes. Cook for 2 minutes.
- Add eggs to skillet; cover and cook for 5 to 7 minutes. Use a spatula and lift edge and tip pan to let egg run underneath to cook all the way through if top is not set after 5 minutes. Season with salt and pepper to taste. Finish with grated Parmesan, if desired.