Two people sharing a medley of ideas and projects with each other and the world.
I’m fighting off a summer cold, and when I left work early today, I knew it was time for some healing comfort food! Nothing makes me feel better than to eat something bursting with vegetables.
Summer Squash, Basil & Goat Cheese Egg Skillet
1 small yellow summer squash (a really little one!) cut into medallions
About 1/2 small zucchini cut into medallions
1/2 cup sliced mushrooms
1/2 small onion, diced
1/2 cup shredded purple cabbage
1/2 cup fresh spinach
Fresh basil (however much you want 4 – 5 leaves or so)
Goat cheese (2 tbsp, more, less, it’s up to you!)
1 – 2 eggs
Butter or olive oil
Warm olive oil in a skillet over medium heat. Fry onions until translucent, set aside. Fry zucchini and summer squash medallions until soft and slightly browned (flipping so they brown on both sides).
Add the cabbage to the pan and saute until soft. Add mushrooms and saute until soft. Add the spinach and stir, it will wilt almost right away. Add fresh basil and stir.
Add a little bit of water to the pan. Make a well in the centre of the pan and crack your egg into it. Cover the pan and let it steam until the egg whites are cooked.
Sprinkle with as much goat cheese as you want!