Dairy Free Tomato Basil Skillet Eggs

Here's a dairy free healthy breakfast for two! I found this recipe in a magazine and adapted it to be dairy free. I made it with tomatoes, basil, and parsley from my garden. You can make this recipe even healthier by using just egg whites instead of whole eggs. Eliminate the toast to keep it gluten free or use a gluten free bread. Yummy!

Ingredients:

6-8 roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 large eggs
1/4-1/2 cup dairy free shredded mozzarella such as Trader Joe's Soy Mozzarella or Daiya Shreds, according to preference
8 fresh basil leaves, chopped
15-20 fresh parsley leaves, chopped
1 tablespoon fresh chives, diced or 1 tsp dried chives

Directions:

1. Heat olive oil in a medium non stick pan over medium heat. Add onion with half of the sea salt and pepper (1/4 tsp each) and cook for 5 minutes.

2. Add tomatoes and the rest of the sea salt and pepper to the onion, stirring to combine. Cook for 5 to 7 minutes, stirring occasionally.

3. Use a spoon to make four even wells in the onion/tomato mixture and crack an egg into each. Cover pan and cook for 2 minutes.

4. Sprinkle with dairy free cheese then cover again and cook for 1 minute. Remove cover and add chopped basil, parsley, and chives. Serve immediately alone or on top of toasted bread. Enjoy the day!

             

Zucchini Salad

Coming up with some fresh ways to use the zucchini and herbs in my garden, I put this quick salad together. It works best with very thin slices.  It would probably taste great with some sliced tomatoes as well! Though my zucchini plant is barely producing anymore fruit, I have an abundance of tomatoes.

This recipe requires lemon olive oil. It's amazing as a salad dressing or dip for Italian bread. I haven't found it in a supermarket, but you should be able to find it at a specialty food market or Italian deli (or online). I've found it in Pittsburgh's Little Italy--Bloomfield, and California's farmer's markets. Sigona's has a wide selection of flavored olive oils that you can taste at their store.

This was a special treat just for me since my husband hates vinegar. I love it! Pickles, dressing, beets,  olives, chips--I'll pretty much eat anything vinegary.

Ingredients:

1 zucchini, thinly sliced
20-30 whole parsley leaves, stems removed
4 basil leaves, sliced
2 tablespoons red wine vinegar
1 teaspoon lemon olive oil
1/4 teaspoon lemon juice
1/2 teaspoon minced garlic

Directions:

1. In a large shallow bowl or baking dish, mix all ingredients and spread out in an even layer.

2. Cover and marinate in the refrigerator for at least three hours. Best if left overnight. Make at night and enjoy for lunch the next day :-)

Lemon Olive Oil from Il Fornaio