Cooking brunch has always been one of my favourite meals to make. I start by literally emptying the fridge onto the counter.
Fresh and healthy ingredients are always in our house. We live in the Okanagan where there are several local farms that grow fresh fruits and vegetables you can buy either at the local Farmers Markets, from locally owned grocery stores or directly from the farmers themselves.
One of my favourite brunches to make involves lots of fresh veggies, fruit and eggs. I never follow an exact recipe but it always involves the following with these approximate measurements:
- chopped fresh veggies (1 to 1.5 cups)
- 3 or 4 eggs
- almond milk (1 to 2 tbsp)
- cheese(s) (1 to 2 tbsp)
- extra virgin olive oil (1 to 2 tbsp)
- dried spices (1 tsp)
- fresh herbs (like parsley) (1 tbsp chopped)
The chopped veggies always varies based on what is in the fridge and what is in season locally. About the only veggie that hasn’t made it into my eggs, is beets (but I’m curious to try it out). I have used cauliflower, broccoli, onion, asparagus, carrots, bell peppers, potatoes, sweet potatoes, yams, zucchini, mushrooms and tomatoes.
I start off by adding extra virgin olive oil into a non-stick pan and sauteeing the denser veggies (like broccoli, carrots, cauliflower, onions, asparagus) and as those start to cook down, I add the more water retaining veggies (zucchini, peppers, mushrooms).
The nice thing about adding the water retaining veggies second, is that the water comes out and deglazes the pan which helps to add flavour. I often find that it’s not enough water so I add a tablespoon or two to steam the veggies. While those are cooking, I crack and beat the eggs in a bowl, add a tablespoon or two of unsweetened almond milk, a dash of Mrs. Dash and cheese(s).
My preference has always been to add more then one type of cheese (preferably at least one strong flavoured cheese), cubed and/or shredded, which I mix up within the egg mixture. When the veggies are cooked, I add the egg mixture into the frying pan and stir it around the pan until cooked. If you use a soft cheese (like cream cheese), you can put a blob in and then work it into the eggs as it melts down.
I usually make toast (if not toast and/or fresh hashbrowns with either potatoes, sweet potatoes or yams), slice up fresh fruit and sometimes add yogurt.