Leisurely, Lovely Breakfast

My teacher husband goes back to school Monday (!), so we're savoring these last few lazy summer mornings. This breakfast dish is beautiful, tasty, and just what we need in our bellies to swim right past the lunch hour.

Ingredients
Butter (or Butter Grapeseed Oil*)
Some vidalia onion, chopped
Red Pepper (I used roasted, which made it really sweet tasting)
Hand full of greens, coarsely chopped
3-4 eggs, beaten (I used 1 per person)
Sea salt and freshly ground black pepper
Fresh basil, chopped
Feta cheese


Directions

1. NOTE: This works best in a non-stick skillet.
2. Warm butter/oil over medium heat and add onion. Stir quickly and reduce heat so that the onion simmers, but doesn't burn.
3. While onion simmers, prepare remaining ingredients. Add salt and pepper to eggs.
4. If red pepper is raw add and cook with onion 3-4 minutes until tender, then add greens and cook until bright green.
5. Pour eggs over veggies and distribute evenly.
6. Cook on medium/medium-low heat until egg is firm.
7. Check egg bottom to be sure it's not burning. If eggs cook too quickly on bottom, scramble the whole skillet. If possible, refrain from scrambling and cook until "pie" is solid.
8. Cut into slices, top with basil and feta, and enjoy a grand start to your day!

*Email here to order.