Some ingredients I always have on hand in my kitchen are eggs, parmesan cheese, cherry tomatoes, onion (yellow, red, or shallot), and fresh herbs. Thankfully, the options are endless with eggs. Also, I made a Mediterranean falafel dinner last Friday night, so I wanted to use whatever was leftover. If you like to make your own homemade falafel that is wonderful, but the box falafel also works very well.
This random creation is flavorful, filling, and vegetarian – I hope you enjoy it! For this recipe you will need:
3 small falafel balls or 1/2 cup mashed
2 organic eggs
1/4 cup red onion, small dice
1 clove garlic, minced
1/2 cup cherry tomatoes, halved
Shredded parmesan cheese
Fresh thyme, chopped
Sea Salt and Pepper
First, sweat the onions in a medium sauté pan over low-medium heat in 1 Tbsp butter or coconut oil. Then, add the minced garlic and chopped fresh thyme and cook to aroma, about 2 minutes. Next, add the falafel to heat through. Since mine were already formed into balls, I broke them up in the pan so they were nice and crumbly. Once everything is combined together well, add the halved cherry tomatoes and sprinkle with a pinch of sea salt. Transfer the falafel and veggie mixture to a separate bowl and set aside.
In another bowl, beat the eggs together and pour into the pan. Over medium-low heat, scramble the eggs and season with a pinch of sea salt and pepper. Return the falafel/veggie mixture to the scrambled eggs and combine together. Top with the parmesan cheese and enjoy! This is a great recipe for breakfast, lunch, and/or dinner. I hope you love it as much as I do!