Monday, July 23, 2012

A Simple Breakfast

 Sometimes simple is best.  My garden has suddenly delivered a bunch of tomatoes and peppers and not much else.  Eggs and peppers are such a good combination.

 I melted about 1 tablespoon of butter in a nonstick skillet.

 I sliced up a bunch of different peppers.  Some were sweet banana, some cubano and some just plain green peppers.

 I lightly sauteed them sprinkled with salt and pepper.  I like them to stay crunchy so this was a short saute'.

 Then I quickly beat 4 large eggs and poured them over the peppers.

 The tomatoes are so good that I can eat them like a peach.  Most often I slice them, lay them on paper towels and sprinkle them with sea salt.

 Placing a paper towel over them and pressing lightly dries off enough liquid to keep them from being too soupy.

Once the eggs began to set, I rolled the omelet and sprinkled grated provolone lightly over the top.  Cut into portions and served with the fresh tomatoes made a perfect breakfast.