Eggs Internationale
From rottman 14 years agoIngredients
- 1 6 oz can chicken shopping list
- 1 4 oz can artichoke heart, drained shopping list
- 2 oz feta cheese, crumbled shopping list
- 1/4 teaspoon thyme shopping list
- 6 fresh eggs, beaten shopping list
- salt and cracked black pepper shopping list
How to make it
- In camp: Drain chicken, reserving oil. Heat about 1 tablespoon of the oil
- in skillet and sauté chicken until heated. Stir in artichoke heart and
- sauté about 2 minutes. Sprinkle feta cheese and thyme over chicken and
- artichoke heart; fold together. Pour in beaten eggs. Lift edges of egg and
- tilt pan until egg is no longer liquid. Cover skillet and cook over low,
- even heat about 2 minutes. Uncover, fold omelet in half, cover and set
- aside about 2 minutes more. Season with salt and pepper to taste.
- An advantage of this recipe is that the ingredients keep well unrefrigerated. On long trips, substitute powdered eggs for the fresh variety.
- From: Kayak Cookery
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