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.
