Every Spring It’s the same. As the snows recede and the crocus and tulip bulbs pop through, I see potential for this year’s garden. What flowers and veggies should I choose with my limited yard space? I mix annuals and perennials for the flowers, but the veggies are always a guess. If it’s a hot summer, tomatoes, peppers and eggplant do well. If it’s cool, snow peas and root veggies are a better option. But who’s to know what this summer will bring?
Whatever may come, I look forward to incorporating the vegme52 challenge into my garden!
Prep Time: 5 Minutes
Cook Time: 30 Minutes
1 Red Bell Pepper
8 oz Whole White Button Mushrooms
1/2 Medium Red Onion
2 teaspoons Chopped Garlic (from the bottle)
1 Medium Red Potato
4 teaspoons Olive Oil
Salt and pepper to taste
Rinse everything then chop the potato into about 1″ chunks, pop out the stem from the mushrooms and quarter them, chop the onion and cut the pepper into about 1″ chunks, too.
Heat up about 2 teaspoons of olive oil in non-stick frying pan on high. Add garlic and chopped potatoes. Let potatoes brown just a bit, then reduce heat to low, cover the pan, and let saute for 10 minutes, stirring occasionally so they don’t stick. When done, remove the potatoes to a covered dish to keep them warm.
Now add your onions, peppers, and mushrooms to the pan and add another teaspoon or two of olive oil, along with about an 1/8th of a teaspoon of salt. Cover pan and let saute on low for 10 minutes.
At this point the veggies are soft and the onions are translucent, but there is a lot of liquid on the bottom of the pan. This is when you turn up the heat to medium-high and reduce the liquid. And, while you’re reducing the liquid, add your potatoes back into the pan to reheat them.
Divide the veggies in half and toss them onto 2 plates. Next, cook up two sunny side up eggs till the whites are cooked but the yolk is still runny. I do this by keeping the heat high and putting a cover on the pan, and just keep checking it till it looks right to me. You could add some cheese to the top before you add the egg (so it will melt some), but I liked this plain.
A delightful Sunday Brunch! Veggies are not my normal Sunday Breakfast item, but I could get used to this.
Cleaning was great. One pan, cutting knife, cutting board, wooden spoon and the fork and plate.
And, in honor of spring, here are a few pictures of my past gardening adventures:
Happy Spring to Everyone!