-8 eggs
-1/2 bunch of asparagus
-1 onion
-8oz mushrooms
-2 chicken breasts cooked (opt)
-skillet that will transfer to oven or use pie plate
Chop veggies and chicken. Heat skillet on medium high heat with a little evoo. Saute chopped onions and mushrooms in skillet. After a few minutes add chicken and asparagus. Season according to your taste. We used very little salt, lots of black pepper and some red pepper flakes and garlic (we love things spicy). After asparagus becomes tender, add beaten eggs in to skillet. Mix with spatula. Turn heat to low (3) and allow bottom to set. Original recipe said 8 minutes, for me it was runny. I allowed it to set for 12. I don't like runny eggs! Transfer skillet to oven (or pie plate-grease it first) under broiler for about 10 minutes or until top is done.
Use whatever veggies you like! Be creative!
Optional: we are trying to use less cheese, but you can mix cheese in with the beaten eggs before you combine in skillet and use some on top.
--Sweet Potato Hashbrowns
-1 sweet potato per person grated
-1 onion chopped or grated
Use a little evoo in skillet, add sweet potatoes, onion, and season to preference. We use very little salt, lots of black pepper and some red pepper. (Mom said it was too spicy!?!) Watch sweet potatoes! They brown very quickly!
No comments:
Post a Comment