Wednesday, October 9, 2013

"Fried" Egg Skillet with Zucchini and Salsa

There are moments when there is definitely loveliness to sell. Sara Teasdale, right?*
As when you're moving and a neighbor shows up with great flowers and eggs from the nearby farmer-chef.

And you've just blogged eggs on spinach (again, but not the same).  And still, you go on and make yourself a breakfast/lunch/dinner incomparable that you'd like to share.  In fact, you do it two days running.

Does this meal take long to make?  Is it calorie laden?  No on both counts.
Could you do it on South Beach, phase 1? Sure.  Weight Watchers?  5 points.  4 if you skip the oil.

Traditional American "skillets" in breakfast restaurants are full of potatoes, meat, eggs, cheese, and  more.  My filling, but light skillet is made up of quickly sautéed vegetables topped by  "fried" eggs that are actually more like poached.  A spoonful of salsa or a splash of Sriracha and you're done.  Really hungry?  Make some whole wheat toast topped with peanut butter and local honey.  Here's how:

Heat an eight or nine-inch skillet with a teaspoon of olive oil over medium-high flame.  Add a small sliced zucchini and a couple of tablespoons coarsely chopped red onion. Season well with salt and pepper. When the squash is quite brown on one side, turn each piece over and .........

 Crack two eggs on top of the squash, one on one side of the pan and one on the other.

 Cover and turn down the heat to medium low.  Cook until the eggs are done to your liking. These cooked two more minutes and had  runny yolks and just cooked whites.  A lot will depend on what you think is "medium low" and how heavy your skillet is.

 Slide a rubber spatula up underneath the vegetables and eggs a time or two from each side to ensure an easy escape and, gently pushing, tip the entire breakfast out onto a plate in one fell swoop, if possible.

Equipment FYI: above is a Scanpan 8-inch nonstick omelet pan, which comes without a lid and I bought it at Chef's Catalog-- just a couple of miles down the road.   My lid is just an old Circulon one I keep for various uses.

Season with salt and pepper.  Add a big spoonful of salsa and maybe a little Sriracha if you like things spicy. 

 Be happy and have fun cooking and taking care of yourself,

Life has loveliness to sell,
All beautiful and splendid things,
Blue waves whitened on a cliff,
Soaring fire that sways and sings,
And children's faces looking up
Miss Gab and Tucker at home
Holding wonder like a cup.
Life has loveliness to sell,
Music like a curve of gold,
Scent of pine trees in the rain,
Eyes that love you, arms that hold,
And for your spirit's still delight,
Holy thoughts that star the night.
Spend all you have for loveliness,
Buy it and never count the cost;
For one white singing hour of peace
Count many a year of strife well lost,
And for a breath of ecstasy
Give all you have been, or could be.
~Sara Teasdale

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