Back from vacation.. spent the day catching up on emails and reminiscing on our awesome week by organizing pictures. Autie and I made a trip to our neighborhood Wal Mart, only to leave a few key ingredients for our planned salad supper. Therefore, I took the recipe for zucchini Parmesan crisps and created an egg dish that could make tummies happy for breakfast, lunch, or dinner.
Step 1. Zucchini Parm Crisps
Here is the recipe for these:
Thanks, Ellie Krieger and Food Network!
Ready for the oven!!!
Step 2: Dice up the veggies. I diced about 10 baby bella shrooms, one small bell pepper (could use your fave color), and 3 fairly large green onions/scallions. Sauteed all of that in some EVOO. Took it off of the heat when the shrooms were done.
Step 3: HUEVOS! I scrambled 8 large eggs (probably could have stuck with 6- there was some left over that the Guinny Boy got to enjoy) with about 5 TBL of half and half (could use whole milk or 2% milk) plus salt and pepper. Cooked those on a medium to low heat until done.
**Side note: From
this Ina Garten dish I saw her cook on Food network years ago, I learned to add cream or milk to scrambled eggs AND to cook over a low heat as a higher heat makes the eggs rubbery. Pour the eggs in a pan and scrape the 'cooked layer' periodically until all are done.
Here is the finished product:
Zucchini crisps on bottom,
Shroom peppery onions on top,
huevos on top of the shroom mix,
little bit more of the shroom mix on the huevos,
and topped with one more scrumptious zucchini medallion and a drizzle of sriracha or Tabasco.
I give it a 3 out of 4. Tasty and light.. could have used a little more heat. Will definitely repeat soon!
If you try it out, let me know your thoughts and your deviations from above.
