November 15, 2010

Breakfast Success

After a long run on Saturday morning, I was really hungry - in fact I had pancakes on the brain. That's all I really wanted, but once I drove home from my run I wasn't in the mood to go drive back out to a restaurant, so I whipped up what ended up being one of my new favorite breakfast treats.

I surveyed the fridge and my plan was to make scrambled eggs with veggies and bacon. When I opened the vegetable drawer there sat a huge portabella mushroom that was totally calling my name! I sauteed that baby right up in some olive oil and threw some diced red onions and green pepper along side the mushroom cap and pulled them all off the heat once they were done. Trying to keep the dishes to a minimum, I wipped out the pan and scrambled up two eggs with a dash a black pepper. Once the eggs were ready, I added the veggies and some shredded mozzarella cheese and mixed that all together. When the cheese was melted, I topped the sauteed mushroom cap with the egg mixture and sprinkled on some more cheese and it was fantastic!

This was a really fast and easy breakfast to make. It also seems like a great way to come up with new ideas if you use the mushroom and eggs as starter many good combos come to mind - diced ham & cheddar cheese, spinach and feta, breakfast sausage with onions and peppers. Basically just pick some of your favorite omelet "fillers" and see what tasty combinations you enjoy!

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