Sunday, May 23, 2010
I wanted grits and eggs one evening - an easy supper after a long day. My fridge was packed with lots of fresh veggies but my mind was at a loss at what great meal to make with them all.
I pulled the eggs out and found the grits.
Then grabbed a red bell pepper. It was so pretty.
The asparagus was washed and ready to use, simple enough.
I had just made some fresh almond milk that morning. (I usually add milk or water to my eggs to make them fluffy and go a little farther with out adding more eggs.)
And of course I must get the spinach, since I have all these other great, beautiful vegetables...
I had out a bell, so I grabbed an onion... they just go together ALWAYS!
The almond milk is still being strained through the orange colored cheese cloth on my 'milk' pitcher.
So, let's see what I can do with this...
Dice the bell pepper, onion, asparagus and spinach. Add to warmed skillet and saute in a bit of water (if needed).
While that is cooking, crack 3 or 4 eggs with some milk and whisk together. Add salt & pepper to season.
After the vegetables are soft, pour the milk/egg mixture into the skillet.
(not a great picture, but bear with me - I'm not a photographer...yet). Turn the heat on low and cover to cook. I had to work the spatula around the edges to get out pretty wedges when serving.
Serve with Prairie Grit Cakes and a slice of tomato.