The big meal isn’t until later in the day and I was H-U-N-G-R-Y when I woke up. Besides, you can’t be a yummy breakfast on Easter morning. After making the obligatory cup of coffee, I went into cooking mode but realized I hadn’t planned for anything really. So I went into “I’m making something with whatever I can find mode”. In this case it turned out to be a egg scramble with almost every one or two left over veggie I had on the counter. And it started with these yummy looking artichokes I brought in from my garden yesterday:
Garden fresh artichokes
After cleaning the hearts out, quartering and soaking them in acidulated water I diced what was on my counter: 1/2 a yellow onion, clove of garlic, serrano pepper, sweet potato, and a tomato. Sauteed all that up with some whole coriander and ground cumin (the spices went into the olive oil with the garlic for about a minute before everything else was tossed in)…and ok, maybe a pat of butter, added the eggs (6, I was feeling generous…the roommate got lucky), and cooked it up. Towards the end I put in a little parmesan and fresh chopped cilantro, mashed a avocado up with some salt for a smear on the side and chowed down! I was hesitant at first because it was an odd, random combo, but the roommate didn’t gag so I went for it as well.
You’ll note no pictures of the final product made it into this post. Because it was actually pretty darn tasty. 🙂 Happy Easter everyone!
Right on!