This is a breakfast of substance, full of vegetables and taste. I start by cutting up one zucchino, one onion, one potato before dropping them in olive oil with some garlic and pepper flakes. Cook the concoction first on medium heat, stirring often, and then, lower the heat, add salt and pepper and cover the skillet to soften all veggies properly. I like mine still a bit crunchy. This morning, however, I'm making sure they ae quite soft, as Hubby is still nursing a wisdom tooth episode.
The entire operation takes ten minutes. When everything is tender, add an egg per person and cover the skillet again to cook the egg.
Remove and serve.
You can add toast, if you need more carbs. This, however is perfect for us old foggies, with fiber,carbs and protein to get us in gear. You could scramble the eggs, btw. I like mine runny, barely cooked.
Enjoy this for breakfast or any other time.
That is exactly the way I cook my squash! I have never prepared it for breakfast, but this morning or manana I will give it a go & see if the G-man can handle it for breakfast. I'll probably have to serve it with a couple of slices of bacon (which almost defeats the purpose) and whole wheat toast.
ReplyDeleteLizzy, good to see you. Hubby was the same way, until his doctor warned him about the dangers of his diabetes. Now, lots of tasty, low carbs meals with variety and interest. Once a week, I do add a slice of bacon, for old times sake. Mostly, though, lots of vegetables for fiber, bulk and low carbs.
ReplyDeleteThis is my kind of breakfast. And that minestrone soup: yummmmm! We visited Italy this summer and I have been cooking with an Italian flourish ever since.
ReplyDeleteYum! Congrats on your new blog, I'll be following you to see what you come up with! :-) Btw, I learned how to cook from scratch almost 95% of the time after moving to Italy where it was expected!
ReplyDeletegreat idea rosaria........i love cooking up veggies like this. so simple - add an egg and you have a meal~
ReplyDeletelove your new blog!!! xoxo
Yum! what a great way to use up the abundance of zucchini we always have this time of year.
ReplyDeleteExactly! Use what's fresh, add your own variation and enjoy.
ReplyDeleteI like the looks of that! Yum!
ReplyDeletemy, this looks yummy! with all the zucchini abundance this is the perfect recipe, day or night!!
ReplyDeleteI love cooking with eggs this way ... in our house, we would eat something like this for breakfast, lunch or dinner!
ReplyDeleteYummeeeeeeeeeeeeeeeeeeeeeeee!
ReplyDeleteCool new blog! Love the recipes to try. Surprise my hubby with something fresh and new. Our veggies are coming on nicely and the farmer's markets are brimming with all sorts of fresh goodies!
ReplyDeleteI do a similar thing with frozen stir-fry veggies and eggbeaters. Works for me...quick, simple, and as fresh as I can get on the run.
ReplyDeleteBecky, what a great time-saver! If only I knew these things when I was working.
ReplyDeleteThe way my wife likes her eggs, I have to be fully awaken to prepare them. Hence eggs, here, are for lunch, not breakfast.
ReplyDelete