Flavorful Friday- Egg and Vegetable Breakfast Recipe

Joshua 14:8 ESV
"...yet I wholly followed the LORD my God."

Brothers and sisters, I pray for us today that WE may wholly follow the LORD our God, even as others go astray.  Let us be beacons of light, shining light on the TRUTH, the LOVE of Jesus Christ, our Lord and Savior.

Today's edition of Flavorful Friday features a unique recipe, in that this is more of an idea, a starting point, a license to create and have fun in the kitchen.  I cook some version of eggs and vegetables for breakfast at least once a week, usually several days a week, and it is different each time!  Here are three photos showing variations on this simple and adaptable Egg and Vegetable Breakfast Recipe.  I hope you enjoy it as much as I do.

Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk
bouncybrandi@gmail.com
www.facebook.com/CountryMamaHippieChic

Egg/Veg scrambled eggs, eggplant, onion, garlic, bell pepper, tomato

Egg/Veg fried eggs, eggplant, onion, yellow squash, green bell pepper, fresh salsa, avocado

Egg/Veg fried egg, red + grn bell peppers, roma tomato, artichoke heart, purple onion, avocado

Eggs & Veggies Recipe

The thing I love about this idea is that it’s so variable.  This one really is more of an idea than a recipe, permission to get creative and suit your own tastes and availability of vegetables.  It’s a recently adopted practice for me to have vegetables for breakfast, and I love it.  Inspired by a friend who posted a beautiful chopping board full of colorful veggies, I hope this inspires you to start your day out strong with plenty of color, flavor, and nutrition!

Ingredients:

Eggs

Vegetables

Some sort of oil for the pan

Seasonings

Okay, that may be a little too simplified and vague, but that’s really how this recipe goes!  Here are a bit more specifics to get you started…

Specific Ingredients:

Fresh Eggs (1-2 per person) to be fried or scrambled, as you prefer

Vegetables- Just one or almost any combination of these, sliced, diced, or whole:

·      Onion (Red or Yellow)

·      Garlic

·      Asparagus

·      Spinach

·      Kale

·      Red Bell Pepper

·      Green Bell Pepper

·      Zucchini

·      Yellow Squash

·      Grape Tomatoes

·      Roma Tomatoes

·      Heirloom Tomatoes

·      Eggplant

·      Swiss Chard

·      Mushrooms

·      Okra

·      Marinated Artichoke Hearts

·      Potatoes (Red or Russet)

·      Avocados (to be added when served, not while cooking)

Oil for the pan (1 Tbsp for veggies, 1 Tbsp for eggs):

·      Unrefined Coconut Oil

·      Extra Virgin Olive Oil

·      Bacon Grease

·      Butter

Seasonings:

·      Celtic Sea Salt

·      Ground Pepper Medley

·      Paprika

·      Cayenne

·      Bragg Sea Kelp Delight

·      Oregano (fresh or dried)

·      Basil (fresh or dried)

·      Rosemary (fresh or dried)

·      Parsley (fresh or dried)

Instructions:

Heat medium cast iron skillet over medium heat.  Add oil to pan.  Add vegetables, hardest ones first (like Potatoes and Onions), saving the more delicate ones (like Spinach and fresh herbs) for the last.  I generally chop as I go, and add the veg once it is chopped.  How this may look is as the pan is heating, chop your onion.  Add oil to the pan and then the onion.  While the onion starts to soften, chop the bell pepper and then add it to the pan and stir.  I would probably season everything in the pan at this point.  As that cooks, chop okra, then add to the pan and stir. Then mince the fresh herbs and add them to the pan, giving everything a good stir.  Let it cook for another minute or two and you should be good to go!  Move veggies to a plate or bowl and cover to keep warm while you cook the eggs.

For eggs, to fry you would simply add your oil to the already heated pan (I recommend a Tbsp of butter or bacon grease) and then crack egg directly into the pan (or, if you prefer, crack egg into a bowl first and then pour into the pan).  Let it cook about a minute on the first side, seasoning lightly with salt.  Then gently flip egg with a spatula, and cook another minute or two on the second side, depending on how firm or runny you like your yolk.  Season again with salt and add pepper or cayenne as well if you like.  Place egg atop veggies and then serve!

You can also opt for scrambled eggs.  Crack eggs into a bowl, add seasonings and beat them with either a whisk or a fork, the more air you incorporate into them, the fluffier they will be.  Add oil (again, butter or bacon grease recommended) to the pan and let it melt.  Pour eggs into pan and stir with spatula or fork as you cook on medium-low heat until desired consistency is reached, generally 2-5 minutes.  Serve with eggs atop veggies, or veggies atop eggs, or make a well in the middle of the eggs for the veggies, whatever suits your fancy and floats your boat!

Topping Options:

·      Avocado (diced or sliced)

·      Salsa (Red or Green)

·      Sour Cream

·      Shredded cheese

Notes:

There are no amounts listed on anything because this really is about your own personal taste.  In general, figure on about 1-2 eggs per person (more if you’re serving a really big appetite), and about 1 ½ - 2 Cups of fresh vegetables per person.  Example for one serving: 8 skinny Asparagus spears (bottom of spears removed), 4 small Okra, ¼ Yellow Squash, ½ Yellow Onion.  As for seasonings, just a shake or two ought to do it; I like to keep it light for breakfast.