Saturday, August 27, 2011

Fresh veggie egg skillet

Remember the cilantro I used in my Guacamole? I had to think of what I could make with the leftovers, and I came up with this dish that wafts up the aroma of fresh veggies while it cooks. This is my favorite way to make eggs. I love cooking with fresh veggies! Here's what I used, but you can ad-lib as you please. This is very veggie-heavy.

Fresh veggie egg skillet
2 small baby portabello mushrooms, chopped or sliced
1/2 large tomato (or 1 small), diced
1/4 cup diced red & green bell pepper
1/4 cup diced onion
2 small cloves garlic
1 tsp bacon fat, oil, or butter (butter or bacon fat taste the best)
4 eggs
cilantro, a couple of sprigs washed & chopped
salt & pepper, to taste
1/4 tsp badia complete seasoning
1/2 cup shredded cheddar

One of the great things about making eggs is that you can throw in just about anything you want in any quantity you have on hand. Don't scrutinize quantities, it turns out great regardless!

Cook mushrooms, onions, bell pepper and garlic in bacon fat, covered over medium heat until veggies turn soft.

Throw in the tomatoes to heat for a couple minutes while you beat your eggs in a small mixing bowl.

Add the eggs by pouring slowly right into the center of the pan. Turn heat down slightly to just under medium. Now you're going to want to sprinkle on your salt, pepper, and other seasonings if desired.

Wait a few minutes for the bottom layer to cook, then scrape the egg off the bottom and sides of pan, allowing the liquid to take its place and cook.

Repeat until all your eggs are cooked.

When your eggs are all cooked, now you want to add the cilantro and mix it up (alternatively, use as a garnish).

Sprinkle the cheese on top and cover. Turn heat to low for one minute to allow the cheese to melt (it should be quick).

It should look like this when you're done. This should be enough for 4 people for breakfast, accompanied by toast if you like. We split it as a big brunch meal. It's best fresh, and we sure didn't let it go to waste!

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