Italian Eggs

Italian Eggs
Serves 2

4 large eggs. beaten
½ cup roasted, chopped asparagus
½ cup chopped tomato
Small handful chopped, fresh basil or 1 teaspoon dried basil
6 black olives, pitted & chopped
Pinch of cayenne
Sprinkle of salt & pepper, to taste

Melt a pat of butter in a medium skillet; heat over medium heat. Whisk together all the ingredients, pour into the pan. Cook for 2-4 minutes gently scrambling until eggs are cooked through.

Recipe adapted from Fat Flush for Life by Ann Louise Gittleman, PhD, CNS