Salami and Eggs

This is my own version of the traditionally Jewish meal of scrambled eggs and salami.

1 tsp olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/2 cup salami, diced
4 eggs beaten, with a splash of water
1/4 cup feta cheese, crumbled

Gently saute the onion with the olive oil in a non-stick skillet on medium low heat for about 10 minutes or until the onion is translucent but not browned. Add the garlic and salami and continue to saute.

After about 10 minutes add the egg mixture to the skillet and scramble the eggs. When the eggs are just set, sprinkle the feta cheese over the top and toss.

Plate with a small green salad, toast or the traditional split bagel.

Serves two.