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.