Friday, June 3, 2011

Scrumptious Breakfast Skillet....

This is something of a ‘Kitchen Sink’ skillet. Meaning upon returning home from my walk early yesterday morning, famished and in the mood for breakfast I realized I was running low on groceries. So I through this together out of what I had and it worked surprisingly well, and yes it’s a little pink thanks to the shredded beets but I’m telling you, it’s delicious. Full of all those wonderful nutrients that’ll keep you fueled right through the morning. Entirely satisfying, filling, and thought it’s simply seasoned it doesn’t lack flavor. This was the perfect start to my day yesterday, and I hope it’s the perfect start to yours.

Scrumptious Breakfast Skillet

1-2 Tbsp Olive Oil
1 Large Vidalia Onion chopped
1 Small Yellow Onion chopped (or half a large yellow onion)
3 medium sized tomatoes chopped
½ a large red bell pepper chopped
1 small beet grated
2 medium sized carrots grated
2 medium sized russet potatoes peeled and chopped
The kernels off two ears of corn (This Is great if you have leftover corn from the night before)
2 large handfuls of spinach
1/4 cup chopped green onions
1 small handful of Cilantro finely chopped
black pepper, sea salt and hot sauce to taste
dash of ground sage,
1 tsp dried dillweed or to taste
8-10 cloves garlic minced
1/4 cup Earth Balance (or other non-dairy butter)

- Peel and chop potatoes, then place in steamer basket and steam until soft but not mushy. About 10-15 minutes.

- While potatoes are steaming heat oil in large skillet over medium heat, add onions, garlic and bell pepper and saute until soft and translucent. About 5-10 minutes.

- Add chopped tomatoes, carrot, Earth Balance and corn and continue to saute.

- When potatoes have finished steaming add them into the skillet, along with the grated beet, cilantro, green onions, spinach salt, pepper, sage and dillweed. Stir to combine, then let simmer a few minutes until spinach becomes slightly wilted.

- Taste for seasonings and adjust as needed. Then divide amongst plates and serve with a crack of a black pepper mill, and a couple of dashes of your favorite hot sauce. A side of toast slathered in berry jam goes good with it too, which is how i enjoyed it.

1 comment:

  1. I really enjoyed this despite not really being a skillet type of person. Filling, too! - M