Breakfast Stuffed Peppers
Yeah, admit it, you cannot get yours eyes off those cheesy-zucchini grits in the background.
We got nearly record snow fall yesterday! We’re talking 5 inches. Here in Branny-ville, below the Mason-Dixon line, we were paralyzed. The power was out. The cable was gone. The internet was MIA. So we went to bed. What else were we supposed to do?
Since we were, by circumstance, forced to retire early, the omnivore and I commenced in our regular pillow-talk. It goes something like this most nights (but due to last night’s extended session, pillow talk ventured into food, which is where I came up with the recipe).
Omnivore: Honey, do you think unicorns exist?
Vegetarian: Yes. They are very real.
Omnivore: How do you know?
Vegetarian: The tooth fairy told me.
Omnivore: How much are teeth going for these days?
Vegetarian: $17.50. Anyway, I just brainstormed a great dinner for tomorrow night. Imagine this: a bell-pepper, cooked until juicy but crunchy, cut in half, and then filled with scrambled eggs, tomato, and scallions served with cheesy grits.
Omnivore: Eww. No.
Vegetarian: What do you mean? You love bell peppers and I’ll add bacon to yours. You’ll like it.
Omnivore: Oh, bacon? Okay. Fine. Good night.
Breakfast Stuffed Peppers (serves 2)
2 bell peppers, halved
1 tomato, diced
1 green onion, white and green parts sliced
4 eggs; two eggs(whites) per person at ROOM TEMPERATURE, beaten and seasoned
salt, pepper, dried basil and oregano
Cook bell peppers as desired. I steamed mine until crisp and the omnivore’s until just-shy-of-soggy (he likes it like that). You could roast them or eat them raw, too. Saute tomato lightly to enhance flavor. Scramble eggs. It is important that you cook eggs that have come to room temperature (place eggs in a warm bowl of water for 5 minutes to bring to temperature). To achieve the fluffiest eggs, whip eggs in a bowl and season. Do not add milk, cheese, cream. If you must add something, add only 1 T of water. Do NOT overcook the eggs.
Place bell pepper halves on a broiler safe pan. Fill with scrambled eggs and top with diced tomato. Heat through, about 5 minutes. Top with scallions and serve.