Eggstravagant Eggs with Cheese and Veggies
Recipe Images
Ingredients
2 tbsp. butter
1/2 large cioppini onion (or other sweet red onion), chopped
1/2 cup baby broccoli florets
1/2 small portobello mushroom, chopped
6 large organic eggs
1/2 cup half and half
1 tsp. sea salt
2 tbsp. ground black pepper
3/4 cup shaved aged peppercorn cheddar cheese (or any other favorite dry aged cheese)
A gluten free breakfast blend of cheese, eggs, onions, mushrooms and aged cheese. Serves well alone in a bowl or as part of a big breakfast.
Directions
Heat butter in a large nonstick skillet on medium heat just until melted, not brown
Stir in onions, broccoli and portobello mushroom and cook until the onions look translucent though not brown and broccoli and mushrooms are softened.
Blend eggs, half and half, salt and pepper in med size bowl
Add egg mixture to skillet
Stir eggs gently until scrambled and mixed-in with vegetables
Stir in 1/4 cup of aged shaved peppercorn cheddar cheese
Once eggs are scrambled and no longer runny remove skillet from heat
Transfer eggs to serving dish
Top with 1/8 cup cheese
Garnish plate edges with remaining cheese and serve
Additional Notes
Any aged dried cheese may be used in this recipe. The flavor of black pepper and eggs together have always been a favorite of mine. However, any other aged dried hard cheese will work just as well for shaving and you can always add more black pepper to enhance taste if desired. Enjoy.
