Lox, Onions, and Eggs is a classic breakfast choice. Most people saute the onions in butter al dente, and do not carmelize. The Lox or Nova also depends upon personal taste, cost, and availability. Finally, most people use whole eggs, whereas I prefer Egg Whites. My version of this dish is called LEO WITH A LIME TWIST.
1 small onion of your choice. If you want sweet with color, use the purple onions and slice them thin because you will saute and carmelize.
Lime infused Extra Virgin Olive Oil to coat the non-stick 8″ pan.
Roughly 3-4 ounces of Lox or Nova cut up into small pieces. 3 Egg Whites or Whole Eggs–spend the few extra cents on Large, Brown Organic Eggs which are Vegetarian fed and enriched with Omega 3’s.
Freshly, cracked pepper to taste.
Herbs De Provence; sprinkle lightly as a garnish and additional layer of seasoning.
Lime squeeze–use a quarter of a lime as it will bring out the lime flavor from the infused oil.
Start your engines:
Heat Skillet, add E.V.O.O., add Onions and saute until Golden Brown for around 12-15 minutes.
Add the Lox or Nova and cook until all of the raw pink color disappears.
Add a little more E.V.O.O. to the skillet to prevent sticking.
Add the Egg Whites and spread everything around so the weight of the ingredients is evenly distributed.
When the Frittata has solidified and holding a shape, remove from the flame and place it under the Broiler to cook the top. Be hyper-vigilant and don’t burn it!
Remove from pan and place on a plate. Garnish lightly with Herbs De Provence. Again, I might twist the Pepper Mill once or twice more for subtle heat… Squeeze that Lime all around. Garnish with some fresh fruit of your choice: Berries, Grapes, Pineapple, etc.
When you are finished eating and very satisfied, you might want to consider brushing your teeth (unless you want your Cat to cling to you for hours…).
ENJOY!!! SEND ME SOME FEEDBACK!