It’s the day before Thanksgiving! Are you hosting guests? We won’t have as many family members as last year, but we are hosting again and we’re been planning what to cook for breakfasts, lunches and dinners around the Thanksgiving feast tomorrow. This recipe requires more time and effort than most omelette recipes, but it’s a perfect way to impress your special holiday guests the Friday or Saturday after turkey day.
This morning for breakfast, I threw together a few items found in our fridge and it turned out great! Sadly, I was in such a rush, I didn’t take any photos during the process. To be honest, I wasn’t thinking about posting this recipe at all! But, a request for details came in via Twitter, after I posted a picture of the final product; how could I deny their curiosity?
So, here it is…!
Eggs with Saute of Baby Portobellos, Roasted Bell Pepper and Red Onion
- 2 teaspoons of olive oil, separated
- 4 eggs
- 1 roasted red bell pepper, sliced*
- 2 slices, quartered, from one large red onion
- 6 baby portobello mushrooms, washed and sliced
- seasonings to taste: freshly cracked black pepper, sea salt, and fresh thyme
Yield: 2 servings
1. With 1 teaspoon of the olive oil, sauté the onion pieces and mushroom slices for about 2 to 3 minutes over medium heat.
2. Toss in the sliced roasted red bell pepper and sprinkle with black pepper, sea salt and thyme.
3. Continue sautéing for 1 to 2 minutes, until bell pepper is heated through and the onion is just about translucent.
4. Plate, cover with tin foil to keep warm (optional), and set aside.
5. Next, cook the eggs. To make them over-hard: Pour the last teaspoon of olive oil into the same skillet in which you sautéed the veggies. Crack the eggs into the skillet. (Optional: sprinkle seasons over the eggs.) Turn down the heat to medium-low and cover the pan. Let it cook for about 2-3 minutes, flip the eggs, and let them cook another 1 to 2 minutes, or until yolk is firm.
6. Plate over your veggies and enjoy!
This jar is as free from sugars, additives and other nasties as we have found. Ingredients include Red Peppers, water, citric acid and salt. We buy it at Costco for a good price and once opened it’ll last at least a month (we’ve pushed it to two before) in the fridge.
Today I’m telecommuting. I love these days. TELECOMMUTING.IS.THE.BEST.
So, for Brent’s breakfast this morning I heated up a keilbasa sausage (I had cooked up the package of 4 yesterday, but only used 2 in the recipe I made them for) and scrambled up some eggs. He was a very happy man leaving for work with such delicious food in his belly.
Now, my plan was to make the same for myself a little later–after getting the laundry going, dropping the car to the gas station within walking distance for an oil change, dumping drain-cleaner down our bathtub drain, etc. But, as I was going into the fridge to pull out the eggs and last keilbasa, I remembered the leek…
We made something with leeks weeks ago. (I honestly can’t even remember at this point what it was, haha!) And there’s been one lonely leek hanging out in our veggie drawer ever since. Also chilling in the veggie drawer: some baby portabella mushrooms, Roma tomatoes, avocado, onion, etc. Well, knowing that leek needed to be used because I HATE wasting food, I decided to say “maybe another day” to the keilbasa and find a way to use that.
Here is what I came up with: a sauteed mixture of leek, mushrooms and tomato served with eggs. This was super easy and fast, and best of all, it came out delicious!
Leek, Mushroom & Tomato Saute with Scrambled Eggs
1 Leek (just the light green part), sliced and rinsed
1 Roma tomato, quartered and sliced
5 Baby portabella mushrooms, sliced and rinsed
1/2 – 1 Tablespoon of bacon fat
2 Eggs, beaten
First, make sure you rinse the leeks and mushrooms well under cold running water in a strainer. Leeks tend to have little gritty stores of sand between the layers, and it’s best if you try to separate the layers while rinsing the slices to make sure all that washes away.
1. Melt the bacon fat in medium skillet over medium-high heat.
2. Toss in the leek and mushroom slices.
3. Sauté until soft (about 3-5 minutes).
4. Add the tomato slices and continue to sauté for about 1 minute.
5. Put your sauté mixture on your plate or in your bowl, leaving a small amount of the juices in the skillet.
6. Scramble your eggs in the skillet.
7. Put the scrambled eggs on your plate or in the bowl with the sauté mixture.
Now, you’re ready to eat. 🙂 Enjoy!
I hope you like this as much as I did. The leek provides a subtle, oniony flavor. The mushrooms, of course, provide a nice earthy undertone. Meanwhile, the tomatoes keep it light and fresh! And who doesn’t love the hint of bacon-y goodness from using bacon fat? Feel free to toss in a little salt, pepper or other seasonings; but I think this is great without anything extra. 😉
As you all probably know by now, we eat scrambled eggs and bacon A LOT. Like, nearly every morning for breakfast. We love eggs and bacon. Still, we like to switch things up sometimes, so last Sunday I created this delicious frittata with the spare ingredients I had laying around the kitchen.
- 10 eggs, whisked in a large bowl
- 6 slices of bacon, chopped
- 1 leek, sliced and well rinsed (white and light green parts only)
- 1 cup zucchini, chopped
- 1 cup tomato, sliced
- salt and pepper to taste
- Pre-heat the oven to 350 degrees F.
- In a caste iron skillet or dutch-oven-like pan, cook the bacon over medium-high heat until just before it gets crispy (about 3 – 5 minutes). Be sure to flip the pieces around so both sides get cooked.
- Add the zucchini and leeks to the pan.
- Cook the bacon, zucchini and leeks together until the leeks are soft, stirring occasionally (about 3 – 5 minutes).
- Meanwhile, sprinkle a little salt and pepper to taste into the bowl of whisked eggs
- Pour the egg over everything in the pan.
- Allow it to sit and cook for at least 2 minutes.
- Next, carefully place the tomatoes on top. They will sink into the egg, but since will have cooked a little, they should stay near the top.
- Cover the pan and place it in the over.
- Bake for 20 minutes.
- Check the frittata–if the center is still very soggy/uncooked, give it another 5 minutes.
- Uncover the frittata and cook for 5 more minutes to brown the top slightly.
- Allow it to cool, flip it out onto a plate and serve!
|It looks like a pizza, doesn’t it?|
This frittata was a great alternative to our usual scrambled eggs and bacon. I cut it just like a pizza into eight slices and we each took a slice for breakfast Monday morning through Thursday last week. The leek really did act like onion–but it wasn’t sharp or bitter. The frittata had a nice, savory onion flavor complimented by the salty bacon and sweet tomato. I’ll admit, the zucchini flavor wasn’t much to speak of, but it did add good texture. 🙂 Breakfast success!
I’ve decided I’m my most creative with food when there’s very little food in the house. Crazy or logical? Maybe it’s a little bit of both?
Anyways, for breakfast this morning, I wanted to do something different but quick and easy. We still have a jar of roasted red bell peppers in olive oil in the fridge, plenty of eggs and bacon, some veggies (carrots, zucchini, avocados and the ingredients for Brent’s cabbage slaw which I didn’t want to use), a few green apples, one peach from the quart I bought for just $2 at the King Street market on Wednesday, and a variety of condiments. Oh, and there was that crab meat too… but I’ll get to that when I put up the post about my lunch. 😉
OK–so, what’s a girl to do other than the traditional scrambled eggs and bacon we have almost every morning… Eggs over hard? YES. Roasted red bell pepper on the side? Sure! What about those yummy avocados… I can’t resist. To make them work harmoniously, I just threw in some spices.
Ancho-Chipotle Over-Hard Eggs, Roasted Bell Pepper and Avocado
- 2 eggs
- 1/2 teaspoon of ghee or the fat/oil of your choice
- 1/2 – 1 roasted red bell pepper
- 1/2 of an avocado, sliced
- Ancho chili powder, chipotle chili powder, salt and pepper to taste
- Place the roasted bell pepper on a plate (or in your plastic container, like I did, if you’re planning to carry this to work). Sprinkle some ancho chili and chipotle chili powder over it.
- Melt the ghee in your pan over medium-high, then crack your two eggs into it and fry those babies up! Within the first minute of them cooking, sprinkle some salt, pepper, ancho chili powder and chipotle chili powder over the eggs.
- Note: If you’re like me and you prefer sunny-side up with a fully cooked yolk, let the eggs fry for a couple minutes on medium-high, then turn the heat down to low, cover and let cook for about 10 minutes.
- Once the eggs are done, simply add them to your plate or container.
- Top it off with the avocado and you’re all set to eat and enjoy or run off to work with a delicious breakfast in hand. 🙂