RECIPE SIX: VEGGIES AND EGGS (˶ˆᗜˆ˶)

note: haiiii

Ingredients:

• 1 tablespoon olive oil OR oil spray OR ½ tablespoon butter
• Around 1 ½ cups total of any number of the following veggies:
• Broccoli
• Onions
• Eggplant
• Mushrooms
• Pre-cooked potatoes or sweet potatoes
• ½ teaspoon jarlic (you can mince garlic yourself but why would you do that)
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 large eggs

Directions:

1. Get a medium sized frying pan and add the olive oil or olive oil spray or butter.
2. Heat the pan to a medium-low heat. I would use a 4 or 5 out of 9 on my electric stove so translate that to your stove.
3. Chop up vegetables into evenly sized pieces. The guide for cutting each veggie is here.
4. Once the stove is heated, add the vegetables (not the garlic yet) and cover with a pan lid. Stir veggies around occasionally, every 2 minutes or so or when you get bored.
5. When the veggies are tender enough to be pierced with a fork easily, add the salt, pepper, and garlic. Stir around.
6. At this point, you can either put the veggies into the plate or bowl you’ll be eating in or push them into a corner of the pan if it's big enough. If leaving them in the pan, remember to keep moving them around every once in a while during the following steps.
7. Crack the eggs into the pan (if you need to add more oil to the pan, you can add it before you crack them in). Be very careful not to break the yokes.
8. Add a sprinkle of salt (and optional sprinkle of pepper) to the eggs. Add a small splash of water to the edge of the pan and cover with the lid. Let cook for about 2 minutes.
9. Done! Sometimes I’ll make some toast with butter and add the eggs and veggies on top of it which can be really good, but alone it’s also great.