This was a delicious breakfast scramble and so easy.
I heated my cast iron skillet to medium, melting about 1 TBSP of butter, tilting the pan to make sure it was all coated with butter. I had a bag of those mini bell peppers in all colors. I chopped up about 2 TBSP of red onion, added it to the pan and let it cook. Then I chopped up 2 TBSP of red and yellow peppers and added it to the onions. I cooked until tender. I lowered the heat to low, so I could slow scramble.
While they were cooking, I cracked 3 eggs, added 1 TBSP of water, and blended with a fork. I also grabbed about 1/2 of fresh rocket (arugula) and chopped it up.
After the heat was lowered, I added the eggs and began stirring, stirring, stirring, stirring. Slow scrambling makes super creamy eggs, but they do require a lot of stirring. As soon as the eggs started to solidify, I added the rocket. I did not want it to overcook, so it went in last. I kept stirring until the eggs were done. I then added some salt and pepper to taste. Remember, never add salt to scrambled eggs until they are cooked or they will break.
This was a delicious and hearty breakfast. I like the peppery zest of the rocket.
I got about 5 pounds of fresh plums from Oregon Food Bank’s Harvest Share a few weeks back. I have been waiting for them to ripen, but decided to just try cooking one to see what happened. I was really not sure what I wanted to make. Well, I wanted to make a cake but I don’t have a mixer or blender and it’s hot and I didn’t want to turn on the oven, so I stood in front of the fridge hoping something would leap out at me. I saw some fresh rosemary a friend gave me from her garden and wondered how plums would taste sautéed in a bit of butter with some onions and rosemary. I have some tostadas from WinCo, so decided to try something crazy.
So, I melted
- 1 tsp of butter in a small sauce pan and added about
- 1 tbsp of finely chopped onions. I tossed in about
- 1 inch long piece of fresh rosemary. I cut up
- 1 large plum into about 8 segments and then chopped them in half. I added them when the onions were tender. I sautéed for about 8 minutes on a low heat. I added about
- 2 teaspoons of vanilla sugar (I have a vanilla bean in my tea sugar and used it instead of my cooking sugar.) I added about
- 1/2 tsp of cinnamon. Stirring everything, I thought about adding lemon, but thought the unripe plum was so tart on its own, I didn’t really need the lemon.
I spread it on the tostada, added some sour cream and lightly toasted pecans.
This was so good, I washed out the pan and made myself a second one. Who knew rosemary and plums were divine? That is a flavor combination I am going to try again. Perhaps in a cake when it’s not so dang hot.
Makes one serving, darn it.