This breakfast would mark chapter 16 in the book I may start working on titled Skillet Love Affairs. Alternate titles include: Skilling Me Softly and (skil)LET’S GO TO THE KITCHEN...still TBD. All other chapters would simply be pictures of breakfasts and brussels sprouts and brownies also made in skillets. I love my skillet. Ode to skillet. Here is a recipe in a skillet.
Ingredients:
- few handfuls arugula
- 1 pepper
- 1 carton cherry tomatoes
- 1/2 carton mushrooms
- 12 eggs
- 1 onion
- 1 tsp garlic
- spices: salt, pepper, basil, oregano, garlic powder
SKILLET’S GO TO THE KITCHEN:
- put oven on high broil
- chop onion and sauté until browned
- while sautéing, chop pepper and mushrooms and add to the pan when onions are done. add garlic.
- whisk together all eggs in a separate bowl and add in spices
- add arugula to vegetable pan and let wilt down for about a minute or two, continuing to stir
- add eggs and let sit for 3-4 minutes
- put in oven for 5 minutes or until top is cooked through (should be firm to the touch)
- slice and enter into oral cavity.
5 Responses
Hi! Can’t wait to try this one. Just curious, what size is your skillet? I have a 10 inch, just wondering about the number of eggs I need to use. Thanks!
Hi Gray! Mine is a 12 inch, so I’d recommend using 10 eggs rather than the full dozen. Can’t wait for you to try!
Hi! Just wondering if you have frozen the leftovers and if they would be good reheated? Thanks 🙂
To be honest, I’ve never tried. I usually eat this within a few days, so I’m not sure!
Just made this and it was fabulous! I did overcook it just a tiny bit, not due to your recipe; all on me! So be mindful but, it still came out delicious. I had two slices!
Thanks!