ejjy
another recipe: brocolli-mushroom-eggs-mozzarella-tomato-thyme
Jul 18, 2010
the brocolli / mushroom / thyme / egg / mozzerella skillet i did like this:1 bunch brocolli - like maybe 3 heads - used just the crowns, cut into bite-sized pieces
maybe 6-8 large mushrooms, sliced thin (how thin is preference)
i heated up a little olive oil and threw in 3 cloves of garlic, let them sautee a bit to flavor the oil and then pulled them out so they wouldn't burn and make everything bitter. then i tossed in the brocolli and mushroom, and about a tablespoon of fresh thyme. if you haven't cooked with fresh thyme, you will never want to stop using it after this. don't bother using the dried stuff, it doesn't taste at all the same.
i covered it and let it cook on low heat for about 5-10 minutes so soften all the vegetables and then took the cover off and let it cook some more until the mushrooms were all reduced and the brocolli was cooked but still crisp. I took it all out of the pan and put it aside on a plate.
put some butter in the pan, then threw in 6 eggs and another handful of fresh thyme (it's hard to over-season with thyme) and just broke up the yolks with my wooden spoon and stirred periodically until the eggs were cooked through and mixed well yolk and whites.
Then i threw in the broccolli and mushrooms, and then i cut up a tomato and threw it in, and then lastly and just for a couple of minutes, some cubed fresh mozzarella (i am a freak for this stuff), a little lemon juice, a little salt and pepper, turned off the burner, stirred everything well and the mozzarella was just warmed through and getting slightly gooey and took it out and that was dinner.
would have been nice over some brown rice if you want a carb.
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Watertown, MA
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06/16/2009
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