Thursday, September 2, 2010

Veggie Skillet

This is one of my favorite breakfast, brunch or even dinner dishes to throw together.  For this one, I used red and yellow grape tomatoes from the farmers market and kale that I had blanched and frozen from my garden. But you can use just about any vegetables that are in season and finish with your favorite fresh herbs and cheese.  I love finishing with fresh basil and an herbed goat cheese.  mmmm....
-1-2 eggs per person
-1/2 c veggies per egg (tomatoes, kale, spinach, summer squash, zucchini, sweet potato, onions, or anything else you enjoy!), chopped
-chopped fresh herbs (basil, cilantro, thyme, rosemary, etc.)
-cheese (herbed goat cheese, parmesan, cheddar, etc.)

->  Saute veggies in a hot skillet in olive oil until tender.  If you're using a harder veggie like sweet potatoes, you may want saute them in a covered pan and cook until fork-tender, adding quicker-cooking veggies later.  Season with salt, pepper, and any dry herbs you may be using.  Meanwhile, scramble eggs and season with salt and pepper.  Add eggs to veggies and stir periodically until scrambled and cooked.  Finish with fresh herbs and cheese.  
~*TIP: One of the great things about gardening and buying locally and seasonally is that produce is at its most delicious, most abundant, and therefore generally least expensive at this time.  Sometimes your favorite garden veggies are too abundant to use all at once, or you buy up a good deal at the farmer's market.  To save time, money, and veggies, you can freeze them for later use.  Just chop the veggies how you will use them for your favorite recipes, blanch them in boiling hot water, plunge them into ice water to stop the cooking, and pack them into freezer-safe containers or ziploc bags in the amounts you usually use them.  Pull out a bag whenever your favorite recipe requires!  *~

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