By Dianna Kasprzak
Too busy in the morning to cook? Then make this for Saturday brunch or for an easy evening meal. “Breakfast” is good any time of the day!
What you will need: Eggs – 1-2 per person (Please choose local, organic and soy-free eggs)
Onions (spring, red, yellow…..any kind will do)
Greens (baby spinach, kale leaves, bok choy)
Bell Pepper (red or green – jalapeno if you dare!)
Other, such as Zucchini, sliced fresh mushrooms, etc.
Cheese, if desired (Organic Valley Sharp or Swiss….yum!)
Fat – organic butter is very nice to cook your omelet in
Seasonings – sea salt, fresh peppercorns, fresh herbs when in season; otherwise dried parsley, cilantro, basil, Italian spices
Method: Crack the eggs into a bowl and scramble until well-mixed (a nice mini whip makes this job so easy.)
Prep the veggies by cutting into desired sizes. I like to julienne the zucchini and slice the mushrooms.
Heat pan with butter and toss in veggies. Sprinkle lightly with sea salt and whatever other spices you are using. Saute for approximately 2 minutes, adding spinach during the last minute of cooking. The goal is to keep the veggies crisp, not to cook until soggy and limp.
Remove veggies and put in a covered dish (I cover mine with an inverted plate). Add a little more butter and add the eggs, scrambling to desired doneness (not too dry, please!).
Place the veggies in the center of the plate, add 2-3 Tbsp of grated cheese if desired, and gently spoon the eggs on top. Garnish with parsley (or whatever you have on hand to accent the lovely yellow of the eggs.) Think: Lovely presentation!
Serve this with a piece of whole grain toasted bread, or Ciabatta with Cranberries and Walnuts (recipe soon to come!).
I love seeing the smile on my husband’s face when I make this for him. This is truly a breakfast fit for a king!