Today my adventures didn't leave the kitchen much, although I enjoyed eating the yummy food I created I am looking forward to being back in the great outdoors a bit more starting tomorrow.
Heat: 1 Tbs of your favorite butter or oil in a skillet over medium heat
3 Tbs onions
1/4 cup zucchini
add to heating oil
Season with chili pepper flakes and salt to taste
a handful of fresh yellow beans
2-3 smaller leaves of kale (cut off the hard stem)
add to oil and vegetables
cook briefly (less than 30 seconds and remove from heat)
Place 2-4 eggs in a bowl (how hungry are you and are you sharing?) add a splash of water and your choice of fresh herbs if you have them (I like dill, parsley, and cilantro)
Heat another Tbs of your preferred oil in the skillet make sure your get it hot (almost full heat)
Mix your egg mixture with a fork. I like to make loops with the fork and the egg getting as much air in there as possible. Poor into hot oil while continuing to beat.
A thin layer of cottage cheese
A thin layer of artichoke and asiago dip
Your vegetable mixture
Cover and turn heat to as low as possible
Keep covered and let all your eggs cook. This could take several minutes. When your egg is cooked through carefully fold it in half and lift it onto a plate. Enjoy
Tips: Any type of oil you choose is fine just adjust your cooking temperatures to suit.
You can add garlic to your onion mixture or even use fresh chili peppers. Cut the beans and the kale thin make sure you cut off all that hard stem. Any fresh herbs you like will help add flavor to your eggs but you could skip them if you wanted to.