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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Veggie Eggs 8-19 Recipe

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This recipe for Veggie Eggs 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp olive oil, divided
½ yellow onion, diced (½ cup)
2 cloves garlic, minced
2 Portobello mushroom caps, stems removed and caps diced
1 red bell pepper, diced (1 cup)
2 oz baby spinach, chopped (1½ cups)
½ tsp kosher salt
¼ tsp black pepper
1 tsp Herbes de Provence
10 eggs, beaten
Directions:
Directions:
1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add onions and sauté for 2-3 minutes until softened.
2. Add garlic and sauté until fragrant.
3. Add remaining oil, mushrooms, peppers, and spinach and sauté for 4-5 minutes. Season with salt, pepper, and Herbes.
4. Add in eggs and scramble.

(paleo)

 

 

 

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