Scrambled omelette with Lemon Confit
The minute I get home it starts raining. My plan to fire up the BBQ goes up in smoke, or rather, fizzles. Quick, I need to come up with another dinner. What’s in the fridge ? I see eggs, all kinds of veggies —not so popular with the kids.
Let’s see… zucchini, garlic, Lemon Confit sauce. That’s it, there’s my menu!
INGREDIENTS , serves 4
- 4 to 6 eggs, lightly beaten
- 1 cup grated cheese, your choice
- a splash cream, ideally 35%, but half-half works too
- ½ zucchini, coarsely grated
- 3 garlic cloves, put through a press
- 2 tbsp (30ml) Le Grand’s Lemon Confit sauce
- 2 tbsp (30ml) Le Grand Sun-dried Tomato pesto
- 1 small bunch arugula
- Olive oil
PREPARATION
- Sauté the garlic and the zucchini for 2-3 minutes
- Add the eggs, the cream and the cheese, mixing in gently
- Add the Lemon Confit sauce, the Sun-dried Tomato pesto and the arugula
- Cook, stirring occasionally, to the doneness and texture you like, but it should be moist
- Serve on toasted bread
- Everyone enjoyed the meal, and it has stopped raining…
