In the summer, I simplify my cooking significantly – eating raw garden and farmer’s market vegetables and fruits, cooking on the grill outside, and using frying pans (no heating up the house with the oven!). This is a simple meal that can be enjoyed for breakfast, lunch or dinner and can be made with things I almost always have around – cabbage, onion, and tomatoes. I add in mushrooms or grated carrots or peppers as the mood strikes. You can make this in one frying pan, but I use two if I cook with mushrooms (to keep them separate for He Who Doesn’t Enjoy Them). Just dish up the veg and then cook the eggs in the empty pan. This serves two of us with some veg left for lunch the next day.
1/2 small green cabbage, shredded
1 small red onion, chopped
200g mushrooms (1 package), sliced
2 large tomatoes, chopped
2 Tbsp olive oil
Add 1 Tbsp. of olive oil to the pan and saute the mushrooms. In another pan, add 1 Tbsp. of oil and cook the cabbage and onions until they start to soften. Add the tomatoes. Season both pans with lemon pepper and salt. Cook until heated through, but not so long as things become too soft. Add the mushrooms to the cabbage. In the empty pan, cook 4 eggs over easy and top the vegetables with them.