Basil Olive Eggs

4 eggs, beaten
8 leaves fresh basil, chopped
1 T. pitted olives
1 sundried tomato, chopped fine
1 T. extra virgin olive oil

sea salt and pepper
crushed red pepper

Coat a medium size frying pan with nonstick spray and add the olive oil. In a medium-sized bowl, whisk together the egg, seasonings, and chopped fresh basil. Pour the eggs into the pan and sprinkle over olives and chopped sundried tomato. Cover and cook on low for about 5 minutes or until the eggs are set (not runny). Grind fresh pepper over the eggs before serving. For a cheese topping, consider feta cheese or Whole Foods' (non-dairy, gluten free) soy feta.

Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes

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