Tuesday, February 5, 2013
Breakfast With Color, and I Don't Mean Fruit Loops: Eggs & Zucchini
I've been eating toast and cheese, or cereal, for breakfast during my illness, and to be honest it probably made me worse. Today I finally had a good breakfast that left me feeling light and energetic, but had lots of fresh flavor.
If you don't like eggs, just make the same thing and add more zucchini or some mushrooms- and just know that I think you're a little weird.
2 green zucchini, quartered lengthwise and then sliced
1/2 cup cherry or grape tomatoes, sliced in half
1 teaspoon savory
1/2 teaspoon (or more) garlic salt
several dashes of black pepper
1 tablespoon olive oil
1 ounce of crumbled feta, or whatever sharp cheese you have
2 good quality organic eggs
In a non-stick skillet heat your olive oil on high and add the zucchini and garlic salt. Cook for about 2 minutes then add the savory, a bit of pepper and the tomatoes. Continue to cook on high for another 3-5 minutes, depending on how much you like your veggies cooked, making sure you stir them around once in a while.
After the veggies are cooked, add the feta cheese evenly over the top, then crack your eggs over the top as well. Now COVER the pan with a lid or foil, and turn the heat down to low/med-low. On my stove the eggs were done to over medium-ish in four minutes, but you can lift your lid after 3 minutes and poke your yolks gently to see if they are the way you like them. This method is kind of nice because your eggs are basically steaming, so you don't have to flip them.
Salt and pepper the eggs and serve yourself right away, with good hot coffee of course, and if you're a bread person I would go with toasted sourdough.