This recipe offers a high protein alternative for a delicious meal at any time of day! The savory blend of Spanish Olives with pimento along with the yellow onion and garlic, make a nice contrast to the sweetness of Campari Tomatoes.

Nutritional Facts

Serving Size: 2 servings

• Calories: 348

• Protein: 20 grams

• Carbs: 9 grams

• Fat: 26 grams

Cooking Instructions

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil

• ½ cup coarsely chopped Yellow Onion

• ½ cup chopped Spanish Olives with Pimento

• 1 teaspoon minced Garlic

• ½ teaspoon Sea Salt

• ½ teaspoon Cracked Black Pepper

• ½ cup chopped Campari Tomato

• ¼ cup finely chopped Flat Leaf Parsley

• ½ teaspoon Paprika

• 6 large Eggs

• Cucumber slices for garnish
  
  
  

Directions:

1. Heat large non-stick skillet over medium heat, then add Olive Oil.
   
   

2. Add Onion, Garlic and Spanish Olives, stirring as you add each ingredient. Season with Salt & Pepper. Reduce heat to medium-low and continue to cook until onions are translucent.
   
   

3. Add tomatoes and parsley; continue to cook additional 3-4 minutes.
   
   

4. Whisk the eggs and paprika and pour over mixture in skillet. Continue cooking over medium-low heat until edges are browned and top appears nearly set, transfer the skillet to broiler and finish cooking until top is golden brown and bubbly (3-5 minutes).
   
   

5. Cut into wedges and serve garnished with a little parsley and accompany with sliced Cucumber and cracked pepper.
   
   

6. Other alternatives for additional protein source would be previously cooked chopped ham, grilled shredded chicken or strips of leftover grilled or broiled steak.
   
   

7. Enjoy!
   
   
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