I decided to try something with last night’s Italian caponata (that recipe is here: piglettedc.wordpress.com/2015/03/27/italian-caponata-in-a-wide-high-walled-and/). Heat olive oil and butter in a skillet. Scramble eggs (I use half whole eggs, half egg whites) with some milk, then pour into skillet. Cook on medium-low, pulling in sides and spreading liquidy egg to the edges. When nearly cooked, add a few dollops of caponata to the center-left off the omelette. Carefully fold right side over the left, lower heat, and cover (I did this to make sure the egg mixture was fully cooked). When the omelette is cooked, slide onto a plate and garnish with chopped Italian parsley. (Oct. 2012)
Cooking Adventures 