It’s a dreary, rainy Saturday here in north California – yay! – so that means I got up around 11:00. Yea, one of the perks of empty-ish nest is you get to sleep in! However, it was too late for brunch, but I still wanted my eggs. Recently, I’ve been discovering online organic food shopping, and now I have a whole bunch of vegetables that need to eaten. So what does one do? Let’s do a saute!
This is a versatile, great brunch/lunch or light supper that uses up the vegetable you have in your crisper – doesn’t have to be organic. You will notice that the images provided are not the same as in the list of ingredients. I used what was on hand when I first wrote this; since then, there have been many variations on the dish and I’m sure there will be more.
Cook time: 15 Min Prep time: 15 Min
4 Tbsp fresh basil or cilantro
1 large garlic clove, minced
1/2 small onion, chopped
1/2 medium tomato, seeded and chopped
1 small zucchini, chopped
1/2 green bell pepper, chopped
1 Tbsp olive oil
salt and pepper to taste
4 eggs, any style
1. Saute onions until transparent, then add the minced garlic. Cook for another minute, being
careful not to burn garlic.
2. Add vegetables all at once. If substituting vegetables that require longer cooking
times, add them in first and saute until almost finished THEN add quicker cooking ingredients.
3. When vegetables are almost done, prepare eggs however you like. Be careful not to finish
them before the vegetables are ready to go; nothing worse than cold cooked eggs – ick!
4. Place cooked vegetables on plate and top with your eggs.