Vegetable Skillet Recipe
Sautéed farm vegetables, seasoned breakfast potatoes, mornay sauce, parmesan, sunny eggs, toast
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Ingredients
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Vegetables
Breakfast Potatoes
Mornay Sauce
Eggs and Toast
Method
Preparation
- 1
- 2
Sauté the Vegetables
In another skillet, add a small amount of olive oil. Sauté the chopped zucchini, bell pepper, red onion, and cherry tomatoes until tender. Add spinach and cook until wilted. Season with salt and pepper.
- 3
Make the Mornay Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for a minute. Gradually add milk while whisking continuously. Cook until thickened, then stir in grated Parmesan cheese, nutmeg, and salt until smooth.
- 4
Cook the Eggs
In a non-stick skillet, melt butter over medium heat. Crack in the eggs and cook sunny-side up until the whites are set but yolks remain runny.
- 5
Toast the Bread
Toast the slices of bread until golden brown.
