Quick & easy egg & vegetable breakfast
Many of us, often busy rushing off in the morning, are under the impression that a healthy, home cooked breakfast is too time consuming and instead will opt for store bought or fast food options, often laden with fats, sugar and artificial ingredients. So how about a home-made breakfast in under 10 minutes? It’s faster, healthier, and more economical than stopping off somewhere on your way to work. You can even get the ingredients ready the night before! For those of you who want to give it a try, here’s how:
Breakfast Express for One
~ 1 large farm-fresh egg
~ 6 white cap or other small/medium mushrooms, sliced or chopped
~ 8-10 cherry tomatoes, quartered, or 1-2 plum tomatoes, chopped
~ 1 small onion, chopped
~ a sprinkling of you favorite “hot stuff” (chopped jalapeños, chilies, red pepper flakes, cherry peppers, etc.)
~ some of your favorite cheese(s) for topping (I used crumbled gorgonzola, but any shredded, grated or crumbled cheese will do)
~ 2 Tbsp olive oil for sautéing
~ a dash of chopped herbs (basil, parsley, dill, chives, or dry herbs if fresh is not available)
~ Salt & pepper to taste
Heat the olive oil in a small nonstick pan and add the onion. Sauté for a minute or two and add the mushrooms, tomatoes and hot peppers. Stir for several minutes until the juices begin to gather in the pan. Make a small well in the center of the vegetables, crack open the egg, and drop it in the cleared area. Add S&P and top with your cheese. Cover the egg and cheese with some of the vegetables and keep cooking for another two minutes or so. Remove from heat. Transfer to a plate, top with herbs, and enjoy your warm, home-made breakfast. Toast is optional.
RSA
