Capers and Eggs - Greek - 8 pts, 8g carbs, 1g fiber

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Capers and Eggs - Greek - 8 pts, 8g carbs,

1g fiber

 

Recipe By :Adapted from " The Cuisine of Kimolos "

by Filena Venardou.

Serving Size : 2 Preparation Time :0:00

Categories : LowerCarbs Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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4 eggs

1 cup diced yellow onions -- 1/8”

dice

1/2 cup capers

2 Tbsp. olive oil

Salt

Freshly ground black pepper

 

 

Drain and rinse the capers. Put them in a bowl of cold

water to soak for 15 minutes, drain, and spread out

the capers on a paper towel to dry.

 

Sauté the onion, lightly seasoned with salt and

freshly ground black pepper, in olive oil until the

onion softens and starts to brown around the edges.

Add the capers and sauté over medium heat for five

minutes. Turn the heat down to low.

 

Whisk together the eggs and some freshly ground black

pepper. Pour the eggs over the capers and onions and

allow the eggs to slightly set. When the eggs start to

solidify, stir them continuously with a spatula, being

sure to scrape the eggs from the sides of the pan,

until the eggs are cooked through, but still moist.

 

Serve with Greek Village Bread and slices of manouri

or ricotta salata cheese.

 

Serves 2

 

Description:

" 8 pts "

Source:

" Tastes Like Home by Laurie Constantino "

S(Formatted by Chupa Babi):

" 12.28.07 "

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Per Serving (excluding unknown items): 302 Calories;

24g Fat (71.5% calories from fat); 14g Protein; 8g

Carbohydrate; 1g Dietary Fiber; 424mg Cholesterol;

452mg Sodium. Exchanges: 1 1/2 Lean Meat; 1

Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

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