Food Friday – Spanish Eggs

I prefer to mix my veggies in with my eggs while cooking the eggs, but to accommodate picky eaters I just added the veggies on top of my eggs after cooking everything.

These are fast and easy meal option.

IMG_1077Spanish Eggs

1┬áBell Pepper – I used red
1 Small red onion
1 cup of corn kernels (it’s about 2 or 3 cobs worth of corn or 1 can, drained)
1 handfull cherry tomatoes (I only used 4 because I’m the only one who will eat the tomatoes)
2 Tbsp butter
Salt and pepper to taste

Dice your pepper and onion. Heat a skillet on the stove and melt your butter. Add all the vegetables to the pan and cook, stirring often, until softened and onions are translucent. About 15 minutes. Add salt and pepper to taste.

While your veggies are cooking scramble your eggs.

Top scrambled eggs with veggies and add cheese or salsa on top if wanted.

Food Friday – Mixed Veggies

I needed to use up a bunch of “leftover” vegetables. So I turned them into a vegetable medley. This combination of veggies was so colorful, and I love eating colorful foods.

IMG_09211 Carrot – sliced
1 Green Bell Pepper – chopped in 1/2 in pieces
2 stalks Celery – sliced
2 Green Onions – sliced
1 small bunch Cauliflower – cut in small pieces
2 small Radishes – sliced
1 handful fresh Spinach
2 Tbsp butter
Salt & Pepper to taste
Grated Parmesan Cheese

Warm butter in skillet over medium heat

Add all vegetables except for the spinach

Pan fry until veggies are to desired doneness. I like mine just a tad bit crispy still so about 7 minutes.

Add spinach and cook until spinach is wilted, about 2 minutes.

Season with salt & pepper to taste

Serve with Grated Parmesan Cheese on top.