Warm weather in my book brings lighter food. I pack in the veggies as soon as the sun starts shining. It makes me want to have a sunny looking plate. While I was making this, I actually said out loud that vegetables are nature’s sprinkles. Think about it. We add sprinkles to dessert. They make it look so happy and fun. Don’t pretty vegetables do the same?
To me, this is the ultimate mother’s day treat if you are looking for a last minute breakfast in bed or brunch option. The avocado and lime juice add a richness and acidity that pair well with the slightly crisp vegetables. I tried to eat this once without the lime juice and it really is not very good. The lime juice seems weird but trust me on this one. I know, lime juice on eggs?
This plate will just make you happy. I serve it with a little salsa just for some added fun. You could use some leftover veggies in the fridge. Have a great weekend and Happy Mother’s Day!
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients (2-3 servings)
- 2 teaspoons olive oil
- 1/4 pepper, thinly sliced (I use a mix of red, orange, and jalapeño)
- 2 tablespoons diced onion
- 3-4 mushrooms, sliced
- 1 small potato, cooked and diced
- salt and pepper to taste
- 3 eggs
- 2 tablespoons milk
- 1 teaspoon flour
- Jack cheese
- juice 1/2 lime
- chopped cilantro
In a medium skillet, heat oil. Add the vegetables. Cook until tender. Salt and pepper to taste.
In a medium bowl, whisk eggs, milk, and flour.
Heat a medium skillet over medium heat. Spray with cooking spray. Mix the eggs with the vegetables and pour into the pan before while the pan is warm, not hot. Allow to cook without touching until the bottom is set up.
Place the pan under the broiler. Cook until the top is no longer runny. Add the cheese and place under the broiler until it melts.
Serve with avocado on top that has been salted and squirted with lime. Garnish with cilantro.