Breakfast Healthier Hash
From hikergirl 11 years agoIngredients
- 2 tablespoons oil (canola or other lighter oil) shopping list
- 1 small potato shopping list
- salt and pepper shopping list
- 1 red or yellow pepper shopping list
- 1 half onion shopping list
- 3 garlic cloves shopping list
- 1 small eggplant (this is like the Japanese kind, very small and slender) shopping list
- 1/2 to 2/3 cup mushrooms shopping list
- 1 tomato shopping list
- 1/2 tablespoon butter shopping list
- 2 eggs shopping list
- 2 tablespoons milk shopping list
- more salt and pepper shopping list
- 1 tsp. dried basil shopping list
- 1 slice cheese (whatever you have) shopping list
How to make it
- Wash potato and take spots off. I usually microwave it for a minute or so to cut down on sauteing time.
- Cube the partially cooked potato.
- Wash and chop peppers, onion, garlic.
- Wash and cube mushrooms, eggplant and tomato.
- Reserve all vegies and add one at a time.
- Warm the oil in the skillet over about medium heat.
- Saute the peppers first for a few minutes in the skillet; season with salt and pepper.
- After a few minutes, add potato, stir.
- After a few more minutes, add onions and garlic; stir.
- While sauteing vegies, break eggs into a bowl, stir in milk and season with salt,
- pepper and basil. Reserve until all vegies are added.
- After a few more minutes, add mushrooms and eggplant; continue stirring.
- After mushrooms get very soft and a little brown, add tomatoes to just warm.
- Push vegies to one side of pan and put the butter on the empty side and melt.
- Pour eggs into empty side and let cook for a minute or so.
- When eggs are partially cooked and formed, mix into vegies.
- Break apart slice of cheese and lay across the top.
- Turn burner down to very low and cover.
- Let the cheese melt.
- Yum!
- I serve this with fresh, soft, yummy Lebonese or Bilati (spelling?) bread
People Who Like This Dish 2
- Olivemoose Nowhere, Us
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- hikergirl 6th Of October, Egypt
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