Home-cooked food

Breakfast

In a bowl, combine olive oil, minced garlic, salt, black pepper, chopped rosemary, and lemon juice. Add the chicken breast and marinate for at least 30 minutes.

Prepare the Chicken

Heat a skillet over medium heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.

Cook the Chicken

In the same skillet, add mixed vegetables and pour in vegetable broth. Cook for about 5-7 minutes until vegetables are tender.

Prepare the Vegetables

Slice the chicken and serve it over the cooked vegetables. Drizzle any remaining broth over the top and garnish with fresh rosemary.

Combine and Serve

Chicken Breast

Olive Oil

Garlic Cloves

Salt

Black Pepper

Fresh Rosemary

Lemon Juice

Vegetable Broth

Mixed Vegetables (Carrots, Peas, Corn)

Chop the bell peppers and onion into small pieces. Grate the cheddar cheese if not already grated.

Prepare the Ingredients

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Beat the Eggs

In a non-stick skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, sautéing until they are soft (about 3-4 minutes).

Cook the Vegetables

Pour the egg mixture into the skillet over the sautéed vegetables. Cook for about 3-5 minutes, gently stirring occasionally until the eggs are set but still slightly creamy.

Add the Egg Mixture

Sprinkle the grated cheddar cheese on top of the eggs and cover the skillet for 1-2 minutes until the cheese melts.

Home-cooked Food

Breakfast