I love to be in the kitchen. I mean…I LOVE to be in the kitchen.
The kitchen is where good things happen and delicious memories are made.
I have so many wonderfully comforting memories of spending time in my Gramma’s and mom’s kitchens baking and cooking old favorite recipes, and creating new favorites with love and laughter. I love the special little methods and techniques in cooking and baking that only moms and grandmas can teach you. I also love the wonderful smells and delicious vittles that come out of the kitchen and ROCK my taste buds! 🙂
One thing I have learned from both my mom and Gramma is to not be afraid in the kitchen. Sure…start with a recipe, and maybe make it from the recipe a few times, but then….make it your own. 🙂
Missing a recipe ingredient? Find a suitable substitute and toss it in!
My mom is a pro at making up her own recipes…sometimes things don’t work out so great….BUT most of the time, it is AWESOME!
Kind of like my Easy Veggie Breakfast Hash & Eggs:
So, being my mother’s daughter…I decided to dice up and toss together the veg and cook up a couple of eggs to top it all off…AND it was AMAZINGLY yummy! (And super easy!! BONUS!) 🙂
You can really make this with whatever veg you have on hand…but here is what I used (it seems like a lot of veg, but it will cook down a bit):
- 1 small eggplant, diced (roughly about 1.5 cups)
- 1/2 large zucchini squash, skin on, diced
- 1/2 large orange bell pepper, diced
- 2 tbsp fresh basil, chiffonade, divided
- Salt and pepper to taste
- garlic powder, crushed red pepper, dried oregano
- 2 eggs
I diced up all of my veggies and tossed them into a skillet over medium heat with a little bit of olive oil. I seasoned the veggies with salt and pepper and let them cook for about 1-2 minutes. I threw in a few dashes of garlic powder, a pinch of crushed red pepper, and a couple dashes of dried oregano. I gave it all a big stir and added in 1 tbsp of the fresh basil and let it cook another minute or so. I piled it all into the middle of my plate and set aside.
I added my eggs to the pan, seasoned with a little salt and pepper, and cooked them to a nice over-easy…or dippy egg (if you are from the East). I plopped the eggs right on top of that beautiful mountain of veggie hash and added 1 tbsp of fresh basil on top for garnish.
This is a low-cal, high-protein meal….and did I mention it was YUMMY!?!? 🙂