Hearty Easy Breakfast

This morning I discovered a great way to use up leftover vegetables to make a delicious and filling breakfast and help me not feel hungry until well into the afternoon!

First check your fridge for leftovers. This works best right after Shabbat!

Here’s what I found:

• leftover broccoli from our shabbat sidedish
• chopped garlic (I keep it chopped in GGOO in a glass container for salad dressings and frying.)
• half a can of mushrooms (from my yummy stuffed chicken breast recipe)
• 4 eggs

The amounts are not exact. I guess it depends how hungry you are!

But here’s what I did:

Simple when it’s all in one pan!

1. Added 2 tablespoons of GGOO to a heated frying pan.
2. Put in 1 teaspoon of the chopped garlic, drained the mushrooms and added those and cooked it on a medium heat until the mushrooms started to lose a little of their moisture (about 4 minutes)
3. Then I added about a cup of the broccoli and cooked it a little longer.
4. When the broccoli was heated through, I gently broke four eggs right over the mixture, lowered the heat, then covered the pan for about 4 minutes until the eggs were set.
5. The broccoli was very well seasoned so I didn’t add salt and pepper, but of course you can add to taste.

When you use a really delicious Olive Oil like Galilee Green, the flavor of everything you make is enhanced.

Try this quick and easy breakfast and let me know what vegetable combinations you used!