If you need to be snapped out of your typical breakfast rut, you’ve come to the right place. Starting the day off with a meal full of fresh vegetables is just about as good as it gets. This summer I am fortunate enough to be living footsteps away from a plentiful vegetable garden, so I am taking full advantage of “farm to table” meals whenever possible. I’ve been making this vegetable bowl for breakfast or lunch almost everyday, as it is loaded with just the right proportion of nutritious and delicious.
Ingredients:
- 2 cups roughly chopped kale
- 1 small yellow summer squash, chopped
- 1 garlic scape, chopped, or 1 small garlic clove, chopped
- 1 tblsp grated Parmesan cheese
- 2 eggs
- 1 tbslp olive oil
- salt, pepper
- chopped herbs for garnish (parsley, chives)
Directions:
Pre-heat the oven to 400º. In a small cast iron pan, heat the olive oil and add the garlic scapes, cook one minute. Add the chopped kale, and cook until softened, about one minute. Add the summer squash, season with salt and pepper. When the vegetables are softened and almost completely cooked, sprinkle with Parmesan cheese and make two small wells in the mixture to crack the eggs into. Crack the eggs into the wells, season them with salt and pepper, and place the entire skillet into the oven for 5-7 minutes, or until the eggs are just barely set and the yolk is still runny. Remove from the oven and garnish with parsley and chives. Eat straight from the skillet or remove with a large spatula.
I love a simple, easy weeknight meal. Thanks to store-bought pizza dough, the options are endless. Topped with thinly sliced potatoes, leeks, thyme, and 
Nutty Jarlsberg cheese adds an earthy, wholesome flavor to round out the sweetness from the leeks. This flatbread is great for dinner with a salad, but also would make an easy appetizer. It works well served at room temperature, but also re-heats nicely in a hot oven.
penthouse kitchen 