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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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 Prep Time: 20 min
Yield: 4 servings 

Ingredients:
1/2 basket cherry tomatoes, about 6 ounces
1 small zucchini, about 5 ounces
1 tablespoon butter
5 eggs
4 tablespoons of sparkling mineral water
1 pinch dried thyme
Salt
White pepper
1 handful fresh basil leaves

Instructions:
Slice the cherry tomatoes in half and set aside, and dice the zucchini. Melt the butter in a large, non-stick skillet, add the zucchini and briefly saute in. Beat the eggs with the mineral water, thyme, salt and pepper and add to the zucchini in the pan. Cook over low heat, just until eggs are firm. Remove to plates and garnish generously with basil leaves and tomato halves. Serve hot.

This recipe is from a new cookbook which we sell in our book and gift shop. Smart Food by Marlisa Szwillus; Culinary Delights for optimal gray cell perfomance. Order on our website: www.TheBookfinderBandB.com.


 

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