I love this breakfast dish because you can make it one day, and eat on it for several days after. It is easier than it looks. You start off by cooking everything on top of the stove, then finishing it off in the oven. Make sure to use a pan or skillet to start off that can be transferred to the oven from the stove top. This recipe uses 8 eggs, which will either give you 4 large portions, or 8 smaller ones. Once it is made, you can eat it by itself, or you can put it on your favorite bread and eat it as a breakfast sandwich. Here we go…..
1 cup raw broccoli, cut into bite size pieces
1 small or medium sweet onion, diced (I use Vidalia, but you can use whatever is in season in your region, or another kind of onion, such as yellow or white)
4 teaspoons extra virgin olive oil
4 teaspoons unsalted sweet cream butter
1 large portabella mushroom cap, cut up into small bite size pieces
1 large handful of little tomatoes, such as grape or cherry, cut in half
salt, used sparingly, all over veggies (you can avoid this step, if you want, since the cheeses have salt)
fresh cracked pepper
8 eggs, beaten in bowl, with 4 teaspoons water
1/4 cup (or as much as 1/2 cup) Mexican shredded cheese (cheddar can be substituted, or whatever other cheese you prefer)
1/4 cup feta, crumbled
1/2 teaspoon dried oregano
1/2 teaspoon paprika
non stick skillet or heavy bottom pan that you can cook with on stove, that is also oven safe
Preheat oven to 350 degrees. Place broccoli, onion, oil, and butter into skillet, on medium heat, and saute’ until soft, for a couple of minutes. Next, add your mushrooms, and saute’ for another couple of minutes, . Now it is time to add your tomatoes, salt, and pepper and mix well, but carefully, so that your tomatoes stay in tact. You are almost finished. It is now time to add the eggs, and cook for a minute. Finally, sprinkle your cheeses evenly on top, and top with oregano and paprika. Remove from heat, and transfer to oven and bake for 20 minutes. You will know it is done when your eggs look “set” and not liquidy anymore, and when your cheese is nice and melted. Remove from oven, and let cool for a few minutes, then slice into “pizza slices”. (The longer it cools, the firmer it gets). This can be eaten warm, cold, or room temperature. (A little side note from me, once you remove your skillet or pan from the oven, please place an oven glove OVER the handle, like a sleeve, or wrap a small kitchen towel, CAREFULLY around the handle of your skillet or pan, so that no one grabs it accidentally and burns themselves. I can not tell you how many times I did that, and I just wanted to share that information with you so you can protect yourself). Enjoy !!!!