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.
