Substitute For Meat and Potatoes Breakfast – submitted by David Maas , the transplanted Minnesotan living in Simi Valley, California

One Italian (fist sized) eggplant, sliced into 1/4 ” pieces

Three pickled pepperoncini peppers, sliced with stems removed

One 4 oz can or bottle of sliced mushrooms

One handful of chopped onions

One egg

One avocado

½ cup black olives

Cover bottom of skillet with extra-virgin olive oil. Place egg plant symmetrically around the pan, toss in chopped onions. Add pepperoncini  peppers and sliced mushrooms. Crack an egg over the mixture ( or scramble if you prefer), turning several times. Place on plate, adding a handful of black olives and avocado. Season with a dash of salt and tabasco sauce

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