Tag Archives: mushroom

Turkey, Mushroom and Wild Rice Creamy Soup

3 Dec
Turkey Mushroom and Wild Rice Creamy Soup

Turkey, Mushroom and Wild Rice Creamy Soup

My life is a bit topsy-turvy these days, as I’ve taken on a seasonal job with the U.S. Postal Service as a Santa’s Elf to tide us over while my food cart is closed for the season. The problem is, these elves have to work the night shift in order to get Santa’s packages out and delivered during the day. So now I’m making dinner at 10 am or so in the morning, and doing odd things like decorating the Christmas tree at 3 in the morning on my nights off. (OK I’m kidding about the Santa’s Elf thing, but it sounds much more glamorous than Holiday Clerk Assistant, which is really no more than a mail sorter and package thrower…)

Most days my husband and I are like two ships passing in the night, but on one of our rare encounters recently we had a short discussion about fennel. He couldn’t find any when he needed some for a lasagna he made me for my birthday recently. Long story short, he bought some dried fennel, which made me think of a fresh fennel bulb, which I haven’t cooked with in ages. AND SO, I bought a fresh fennel bulb and decided to make this soup with some of our leftover Thanksgiving turkey. And my husband just LOVED this soup! (He had to reheat it since I made it so early in the day.) It has a very guest-worthy flavor with the addition of the fennel and sherry. I hope you enjoy it too!

Vegetable Soup Base

Vegetable Soup Base

Turkey, Mushroom and Wild Rice Creamy Soup
Adapted from SarasotaCook at Food.com

1 tablespoon butter
1 tablespoon oil
2 cups sliced and rough-chopped mushrooms (about 8 ounces)
3/4 cup diced onion
3/4 cup thin-sliced baby carrots
3/4 cup thin-sliced rough-chopped fennel bulb
3/4 cup think sliced celery
2 cloves minced garlic
A few sprigs fresh thyme
1/4 teaspoon dried chopped rosemary
1 bay leaf
5 cups turkey or chicken stock, homemade or good-quality
1 cup chopped turkey (can use more if you want)
3/4 cup wild rice mix, uncooked
1/4 teaspoon Worcestershire sauce
1/4 cup dry sherry
1/2 cup heavy cream or half and half
Salt and pepper, to taste

In a Dutch oven or soup pot, melt the butter and oil over medium and add the mushrooms, onion, carrots, fennel, and celery. Cook until the onions and celery are translucent, about 10 minutes. Add the garlic, thyme, rosemary, and bay leaf in the last minute or so.

Stir the rice into the vegetable mixture, then add the broth and Worcestershire. Bring to a low boil, then cover and lower the heat and simmer for about 45 minutes until the rice is somewhat tender. Uncover, then add the turkey, sherry and cream or half and half, bring to a low boil again, reduce heat and simmer for another 15 to 20 minutes until the rice is cooked through. Taste for seasoning, and add salt and pepper to taste. I meant to add some fresh parsley at the end, but totally forgot. Feel free to throw that in if you have it! Remove the thyme sprigs and bay leaf, and serve with hot crusty bread.

Turkey Mushroom and Wild Rice Creamy Soup

Turkey, Mushroom and Wild Rice Creamy Soup

Download and Print this Yummy Recipe!

 

 

 

Advertisements

Jagerschnitzel with Mushroom Gravy and Bacon

9 Jul
Jagerschnitzel with Mushroom Gravy and Bacon

Jagerschnitzel with Mushroom Gravy and Bacon

“This is a keeper!”

Those were pretty much the first words out of hubby’s mouth after finishing the meal. I must admit this is pretty damned good, too. In my usual frugal manner, I had picked up some super-thin cut pork loins in the 50% off bin and was randomly searching the interwebz and Pinterest what to make with them and Voila! Not only did bacon and mushroom gravy catch my eye, but so did the unusual name.

Jager (properly spelled Jäger in German) loosely means hunter, named after the German military term for rifle-armed infantry. In short, “hunter’s cutlet” and the dish was originally made with thinly pounded venison or wild boar backstrap. In the U.S., it is typically made with pork.

If you do not pour sauce over all the cutlets, then the schnitzels reheat beautifully with a light spray of oil in the toaster oven. The meal is typically served with spaetzle or noodles, but I served Brussels sprouts instead. Hey, that’s close to Germany! This isn’t the quickest dinner to make in the book, but it is so very worth the time. It took me about an hour and a half but if you have all your ducks in a row (i.e. prep everything ahead of time) then you could probably make it in an hour. Guten Appetit!

Jagerschnitzel with Mushroom Gravy and Bacon
Adapted from Guy Fieri and The Food Network

1 1/4 pounds thin-cut pork loin (or pounded thin)
3/4 cup flour, divided
1 teaspoon salt or Mrs. Dash
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons spicy brown mustard
3/4 cup crushed unsalted crackers
3/4 cup panko bread crumbs
3 slices thick-cut bacon, diced (1 more if thin-cut)
1/2 cup diced onion
2 cups sliced mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock, homemade or high-quality store-bought
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh parsley

Schnitzel Ingredients

Schnitzel Ingredients ~ I am not ashamed to use paper plates to use less dishes

If your pork slices are not already thin, pound them thin until 1/8 to 1/4 inch thick. Trim the fat off the pork edges. On a plate, mix together 1/2 cup flour with salt, pepper, garlic and paprika. In a bowl, combine egg, milk and mustard. On another plate, combine crushed crackers and panko.

Breaded Cutlets

Breaded Cutlets

Dredge pork slices first in flour, then in egg wash, then in the crumbs. Set on a cooling rack above a sheet pan and place in the refrigerator until ready to cook.

In a cast iron skillet (or other heavy pan), cook the bacon until crispy. Remove and drain on paper towels.

Frying Bacon

Frying Bacon ~ And yes I did cook this entire meal on our grill propane burner outdoors!

In the same skillet with the bacon grease, add the onions and saute for several minutes. Add mushrooms and continue cooking for about five more minutes until the mushrooms have browned.

Shrooms and Onions

Shrooms and Onions

Stir in 1/4 cup flour and continue stirring until you have a light brown roux. Add the wine and cook for a few more minutes until it’s reduced by 1/3, then add the beef stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper then keep warm on low.

Mushroom Gravy

Mushroom Gravy ~ Not my best shot…

Heat 1/4-inch oil in another cast iron skillet (or heavy pan) until it bubbles when you insert a wooden chopstick to the bottom. In batches, cook pork evenly on both sides, about five minutes for the first side, several more minutes for the second.

Fried Schnitzels

Fried Schnitzels

Remove to a platter and continue cooking until all cutlets are done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce and garnish with chopped bacon and fresh parsley.

Jagerschnitzel with Mushroom Gravy and Bacon

Jagerschnitzel with Mushroom Gravy and Bacon

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Braised Porcini Mushroom and Beef Ragu Pappardelle

20 Feb
Braised Porcini Mushroom and Beef Ragu

Braised Porcini Mushroom and Beef Ragu

We cleaned out our indoor freezer last weekend, and lo and behold we found a package of meaty soup bones from our 2014 cow. Not to be wasteful, I knew I had to cook those babies low and slow, to extract all the flavor from the bones and preserve any shred of tasty beef hiding amongst the gristle and bone. Yep, I can do this!

Meaty Soup Bones

Nice Meaty Soup Bones

I had President’s Day off work, and knew I’d be a happy camper just spending the day putzing around the kitchen and cooking, all thoughts of laundry and house chores away from my mind — already completed over the weekend.

This was also a good chance to use up some dried Porcini mushrooms that had been languishing in my bin of assorted bulk spices and what-nots. I looked at the package, fearing they were long expired. Apparently dried mushrooms last a LONG time, as the expiration date was more than a year in the future! Combined with some also-languishing Cremini mushrooms in the fridge, I knew I had the base for a slow-cooked braised ragu. Combine that with some good-quality tomatoes and hearty Pappardelle pasta, and voila! Ragu is served. With lots of fresh-grated Parmesan cheese, of course.

Braised Porcini Mushroom and Beef Ragu Pappardelle

.25 ounces dried Porcini mushrooms
2 to 3 ounces Cremini mushrooms
2 meaty beef soup bones
Ground pepper and salt, to taste, for seasoning beef
2 tablespoons flour
2 tablespoons vegetable oil
1/2 medium onion
8 to 10 baby carrots
1 rib celery
3 cloves garlic, peeled and minced
2 strips of cooked bacon (can also be uncooked)
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
Up to 1 cup good-quality red wine, divided
Mushroom stock (from soaking the Porcini)
Up to 2 cups beef stock, divided
28-ounce can San Marzano peeled tomatoes
3 sprigs thyme
1/4 cup flat-leaf parsley
8 ounces Pappardelle pasta
Good quality Parmesan cheese, for garnish
Additional chopped parsley, for garnish

Soaking the Porcini

Soaking the Porcini

Place dried Porcini mushrooms in a glass bowl (I used a Pyrex measuring cup) and pour about a cup of boiling water over them. Top with a folded paper towel to keep mushrooms submerged. (I learned that cool tip from the package of mushrooms!) Allow them to rehydrate for about 20 minutes. Discard paper towel and remove mushrooms, squeezing out the liquid from them. Strain the mushroom stock through a coffee filter into another cup. Set mushrooms and liquid aside.

Preheat oven to 325 degrees.

Place a Dutch oven or other pot with an oven-proof lid on stove over medium high heat. Season the soup bones liberally with ground pepper and some salt, to taste. Dredge soup bones through the flour, patting flour in to coat.

Browning the Soup Bones

Browning the Soup Bones

Add oil and the bones to the pot, browning on each side for about 4 minutes. Don’t forget the sides! Turn off heat, remove bones and set aside.

Chopped Veggies and Bacon

Chopped Veggies and Bacon

Add the onion, carrots, celery, and bacon to a food processor (you can also mince these by hand). Pulse until finely chopped.

Next, finely chop the Porcini and Cremini mushrooms.

Porcini and Cremini Mushrooms

Porcini and Cremini Mushrooms

Turn heat back on under the pot, and check for amount of oil. Add additional if needed, you’ll want about a tablespoon. Add the vegetable mixture, mushrooms, and cayenne pepper and cook for about 5 to 7 minutes, until softened. In the last minute or so, add the garlic and cook until fragrant.

Cooking the Veggies and Bacon

Cooking the Veggies and Bacon

Next, stir in the tomato paste and 1/2 cup wine, mixing until completely combined. Stir and cook until the wine is reduced by half, about 5 minutes.

Reducing the Wine

Reducing the Wine

Pour in the reserved mushroom stock and about a half cup of the beef stock. Add the can of peeled tomatoes, crushing them with your hands as you add them. Also pour in the liquid from the can. Stir until combined, then submerge the soup bones into the sauce. Bring up to a simmer, toss in the three sprigs of thyme and cover tightly. Place in preheated oven.

Tomato Sauce and Soup Bones Ready to Braise

Tomato Sauce and Soup Bones Ready to Braise

Cook for three hours, or until meat is tender and falling off the bones. Once tender, remove pot from oven. Remove soup bones to a plate and let cool for about 10 minutes or safe enough to handle.

Shredded Braised Beef

Shredded Braised Beef

The sauce will have thickened by this time. Stir in up to another cup of beef broth and red wine and bring up to a slow simmer on the stove.

Meanwhile, cook the Pappardelle pasta according to package directions. Reserve some of the pasta water before draining.

Once the beef is cool enough to handle, shred it with your fingers, discarding any gristle/cartilage.

Beef and Mushroom Ragu

Beef and Mushroom Ragu

Return the shredded beef to the sauce and stir in the chopped parsley. Pour in a small amount of pasta water to further loosen up the sauce. Taste sauce and adjust seasonings, if needed.

Plate the cooked and drained pasta on a platter, then pour the ragu sauce over top. Grate a generous amount of Parmesan cheese over top and sprinkle with additional chopped parsley. Serve on plates or in bowls.

Braised Porcini Mushroom and Beef Ragu

Braised Porcini Mushroom and Beef Ragu

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

 

Salisbury Steak Dinner with Mushroom and Onion Gravy

8 Mar
Salisbury Steak

Salisbury Steak

This is the first time I’ve made this dinner. Salisbury Steak had always reminded me of those ubiquitous frozen dinners from my childhood and could never get past the “taste” in my mind of the awful frozen patty in the equally awful gravy and shriveled peas.

But then I ran across the recipe for it from Libby at her Lemony Thyme foodie blog, and her beautiful photos and descriptions compelled me to overcome my distaste of the meal. I adapted the recipe a bit based on her encouragement to take the meal where it “makes you and yours complete and comfortable.” So I added lots of thin-sliced sweet onions to the gravy, because in my mind onions can make most anything complete! I typically don’t have any fresh thyme on hand, and I have found the brand of dried thyme I have is very overpowering even in small amounts. I have some beautifully fragrant sweet dried oregano, and decided it would complement the gravy quite nicely and used that instead of thyme.

The other thing that made this dish complete and comfortable was a wonderfully rich, homemade beef broth, fresh-made that day! Homemade broth/stock is unparalleled to the store-bought variety.

Simmering Beef Broth

Simmering Beef Broth

And it makes your house smell so cozy all day! Yes, it takes a lot of time to make, but not much hands on time at all. I upped the ante on flavor for this batch by basting the beef bones with tomato paste halfway through the roasting time, and deglazing the roasting pan with a 1/4 cup of red wine and adding it to the stock pot. I also let it simmer for a full 6 hours. Yowza, what a tasty batch of beef broth! You can read my original method here: How to Make Homemade Beef Broth. I also used the rest of my frozen pearl onions I used in the Coq Au Vin recipe instead of regular onions. I wasn’t sure when I’d use pearl onions again, so this seemed a good time to finish off that bag.

I highly encourage you to use the tomato paste and red wine method. If you use that method, don’t use a roasting bag as instructed but place the bones directly in a roasting pan and then deglaze with wine or broth/water. You can refrigerate the broth overnight and discard any fat grease that solidifies at the top, and then freeze in portions in zip-top baggies. I didn’t get any photos in the process of making it this time (except for the final photo), as I was working and had to get it all prepared and on the stove during my lunch break.

Salisbury Steak Dinner

Salisbury Steak Dinner

Do you want the recipe already? OK, here it is:

Salisbury Steak Dinner with Mushroom and Onion Gravy
Adapted from this recipe at Lemony Thyme

For the Salisbury Steak:
1 pound ground beef
1/4 cup finely diced sweet onion
1/4 cup Panko bread crumbs, unseasoned
1 egg, whisked
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, minced
1 teaspoon minced garlic
Lots of ground black pepper, to taste
Mrs. Dash Garlic and Herb, or salt, to taste
1 tablespoon butter

Salisbury Steak Patty Ingredients

Salisbury Steak Patty Ingredients

For the Mushroom and Onion Gravy:
2 tablespoons butter
8 ounces sliced mushrooms
3/4 cup sweet onion, thinly sliced
1/4 teaspoon dried, crushed oregano
3 tablespoons flour
2 cups homemade or low sodium beef broth
Ground black pepper to taste
Mrs. Dash Table Blend, or salt, to taste

First off, (no ingredient list for this part) get your potatoes peeled and boiling. Make your mashed potatoes as you usually do when the potatoes are cooked through like right in the middle of gravy stirring time. OR, have your partner do all that for you because you shout out out “that you are too busy stirring gravy to finish the potatoes!” – ‘K?

Combine the Salisbury Steak ingredients (except the butter) in a bowl and form into 4 patties. Hey did you notice my glass of fresh parsley in the background in the photo below? I can keep fresh parsley and cilantro in the refrigerator for up to 4 weeks that way. Genius! Untie your bunch, add to a glass, add water, then cover in the thin vegetable bag you put it in when you bought it. That parsley you see is seriously almost three weeks old. (Refresh water as needed.) Go do it!

Salisbury Steak Patties and Parsley

Salisbury Steak Patties and Parsley

I digress. Now melt the 1 tablespoon of butter in a large skillet over medium heat, and cook the patties about 5 minutes on each side until browned. Remove from the skillet to a plate and set aside.

Fried Salisbury Steak Patties

Fried Salisbury Steak Patties

In the same skillet over medium heat, add the other 2 tablespoons of butter, mushrooms, and cook, stirring often, until they start to release their liquid, at least 7 to 10 minutes. Add the oregano (or other herb to taste, fresh or dried).

Mushrooms and Onions

Mushrooms and Onions

Sprinkle the flour over the vegetables, stirring and mashing the flour to incorporate. Gradually stir in the beef broth, whisking constantly. You might want to up the heat a tad at this point. Bring the mixture to a simmer and cook until the gravy is fairly thickened, then nestle the beef patties into the gravy. Simmer the patties for about 10 more minutes until cooked through, flipping them over halfway through the simmering process.

Sailsbury Steak Patties in Gravy

Sailsbury Steak Patties in Gravy

Serve each “steak” over mashed potatoes slathered with a generous serving of the mushroom and onion gravy and sprinkled with fresh parsley, and a side vegetable of choice. I used cooked frozen peas, and would have loved to used fresh spring peas but they are not available yet in my area. Just don’t overcook the peas, mind you!

My entire family devoured every morsel of this meal off their plate. I will never pooh-pooh Salisbury Steak dinner again! And please, don’t forget I have a handy-dandy printable recipe below if you click on the PDF image!

Salisbury Steak Meal

Salisbury Steak Meal

Download and Print this Recipe

Download and Print this Yummy Recipe!

Asparagus, Mushroom, and Onion Frittata

15 Aug

I couldn’t bear the thought of not posting midweek when I am not even out of town, so thought I’d repost one of my earlier recipes from early 2012 that some of my new followers may have never seen. My workload has been pretty crazy and my husband has cooked all this week, and I didn’t even have time to take one picture for you or write up his delicious meals. So here it is!

Asparagus, Mushroom, and Onion Frittata

Yes, I still had some of that lovely thin asparagus left that I wanted to use today, and while pondering my options in the shower I thought “Frittata!” A frittata is a fancy name for an omelet that is started out on the stove and finished off in the oven.  Remembering that I now have a cast-iron skillet, I was anxious to finish my morning routine and start making a wonderful brunch for the family.

You can use any combination of fresh vegetables and cheeses you have on hand for this dish. I happened to also have some sweet onion, mushrooms and shredded Parmesan cheese and thought they would pair nicely with the asparagus. They did.

Asparagus, Mushroom, and Onion Frittata

6 eggs
Mrs. Dash Garlic and Herb Blend
1/2 teaspoon dried oregano
Black pepper
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
1 cup asparagus, trimmed and cut into one-inch pieces
1/2 cup sweet onion, roughly chopped
1/2 cup mushrooms, sliced

Set your oven rack about five inches from the broiler. Preheat on broil. Meanwhile, crack the eggs into a bowl and whisk together with the seasonings and cheese. Add the oil and butter to a heated cast iron skillet then add the vegetables.  Sauté the veggies until tender, then pour the egg mixture evenly over them.  Cook over medium-low heat without stirring for about 10 minutes, jiggling the skillet a few times to help distribute the eggs as they set. To finish, place the skillet under the broiler for another five minutes or so until the eggs are set and the top is lightly browned.

Spinach, Artichoke, Chicken, and Mushroom Alfredo Pasta

1 May
Chicken, Spinach, Artichoke, and Mushroom Alfredo Pasta

Chicken, Spinach, Artichoke, and Mushroom Alfredo Pasta

This is the third variation I’ve made of this dish over the past couple of months, but the options are endless and it only takes a half hour to make from start to finish. That makes it my go-to recipe when I’m pinched for time. I’ve served this with just the spinach and noodles as a side dish, then I also made it a meatless main by adding artichokes. I think I’ve maxed out the ingredients this time around by also adding chicken and mushrooms to that growing list!

Getting this ready in a half-hour with chicken means you need precooked chicken. I used the leftover grilled chicken from the night before, but you can also use a rotisserie chicken from the deli.  I made way too much, as adding the chicken and mushrooms just put it over the top in quantity category for the three of us, especially since I over-eyeballed the pasta amount. Somebody PLEASE tell me how much dry pasta to boil for three?!  But it made great leftovers the next night.  All I had to do was add a little milk to the saucepan while reheating it to loosen it up, and it came out great. Since we didn’t have as much leftovers to eat as the night before, a side salad was served for round two.

Adding the Chicken and Spinach to Alfredo and Artichokes

Adding the Chicken and Spinach to Alfredo and Artichokes

Spinach, Artichoke, Chicken, and Mushroom Alfredo

1/2 cup sliced mushrooms
1 to 2 cups cooked chicken, shredded or cubed

Plus, follow the recipe from this blog entry Creamy Spinach and Artichoke Angel Hair Pasta,   except add the mushrooms when sauteing the garlic, then add the cooked chicken when adding the artichokes. That’s it! Dinner on the table in a half hour, really! So sorry for the shortcut recipe, but I’m short on time these days.  🙂

Spinach, Mushroom, and Swiss Stuffed Chicken Breasts

18 Apr
Spinach, Mushroom, Swiss Cheese Stuffed Chicken Breasts

Spinach, Mushroom, and Swiss Stuffed Chicken Breasts

This was actually a fairly quick meal to make when I prepared it the other night, and for that I was thankful because I had it in my head it was an hour earlier when I went to actually cook it. My daughter’s piano lesson was moved to an hour later because of her school track practice, and when we got home I thought I had another hour to relax before starting dinner. However, several things I did made this fairly quick. I stuffed and rolled the chicken breasts during my lunch break, then put them in the fridge for later. Second, I kind of cheated on the breading and used a half packet of Shake and Bake I had on hand. Otherwise I probably would have made a homemade coating but just simply didn’t have the time when it came down to it. Lastly, I used 5-minute quick-cook herbed couscous and microwaved the asparagus instead of steaming or baking it. After all that, I had dinner on the table within 40 minutes, and the entire family thought it was delicious! I thought so too myself.

Prepping the Chicken

Prepping the Chicken

Spinach, Mushroom, and Swiss Stuffed Chicken

2 boneless, skinless chicken breasts
1 teaspoon butter
1/2 cup fresh mushrooms, chopped
1 green onion, sliced thin and chopped into 2-inch pieces
1 teaspoon minced garlic
Black pepper to taste
1 cup fresh baby spinach, chopped
2 slices of Swiss cheese, halved
1/2 packet of Shake and Bake coating, or any other breading

Butterfly the chicken breasts by cutting through the middle of them lengthwise, but don’t cut all the way through. Lay the chicken down flat on a cutting board and cover with plastic wrap. Pound the chicken with a meat mallet until about 1/4-inch thick. In a skillet, add the butter, mushrooms, green onion, garlic, and pepper. Sauté on medium heat for about five to seven minutes. Add the chopped spinach and stir until wilted, just a minute more or so.  Lay the slices of Swiss cheese down one side of each chicken breast, and spoon half the spinach mixture over each. Fold the other half of the chicken over that then secure with toothpicks. Dredge the stuffed chicken in the breading until fully coated. Bake in a preheated 375-degree oven for 35-40 minutes until done. About 10 minutes before the chicken was done I made the herbed couscous and asparagus, and we all sat down to eat at a decent hour!

Asparagus, Mushroom, and Onion Frittata

12 Feb

Asparagus, Mushroom, and Onion Frittata

Yes, I still had some of that lovely thin asparagus left that I wanted to use today, and while pondering my options in the shower I thought “Frittata!” A frittata is a fancy name for an omelet that is started out on the stove and finished off in the oven.  Remembering that I now have a cast-iron skillet, I was anxious to finish my morning routine and start making a wonderful brunch for the family.

You can use any combination of fresh vegetables and cheeses you have on hand for this dish. I happened to also have some sweet onion, mushrooms and shredded Parmesan cheese and thought they would pair nicely with the asparagus. They did.

Asparagus, Mushroom, and Onion Frittata

6 eggs
Mrs. Dash Garlic and Herb Blend
1/2 teaspoon dried oregano
Black pepper
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
1 cup asparagus, trimmed and cut into one-inch pieces
1/2 cup sweet onion, roughly chopped
1/2 cup mushrooms, sliced

Set your oven rack about five inches from the broiler. Preheat on broil. Meanwhile, crack the eggs into a bowl and whisk together with the seasonings and cheese. Add the oil and butter to a heated cast iron skillet then add the vegetables.  Sauté the veggies until tender, then pour the egg mixture evenly over them.  Cook over medium-low heat without stirring for about 10 minutes, jiggling the skillet a few times to help distribute the eggs as they set. To finish, place the skillet under the broiler for another five minutes or so until the eggs are set and the top is lightly browned.

%d bloggers like this: