Not a cooking blog, but. . . .

I had some things getting old in the fridge, and it was lunchtime, so I threw together a surprisingly yummy lunch, which I thought I'd share. It is meatless as well as the other things I've posted, so it would make a perfect Friday breakfast or Lunch!

Just a little note: I always used Free Range eggs, organic if I can get them, as they are not only the products of healthier chickens, but they are much superior in nutritional value to regular commercial brand eggs. For one, regular eggs are from chickens that are so nutrient deficient, that they have to be fed food with yellow dye in it to make the yolks yellow-I am not kidding! They have also been traveling and sitting on grocery store shelves for 3 weeks or more (eggs DO last long, so they are still safe to eat, but the nutritional value might go down the longer they sit, so you are getting more nutrition still from free range eggs, even if they have sat!), and they may have some amount of antibiotics and/or hormones in them from the adult chicken passing it on to the egg. I'll add a link at the bottom of this page if you want to read more about eggs and their nutritional values.

Anyway. . .
Ingredients:
1 half inch wide slice off of a large eggplant, peeled and cut into very small cubes
3-4 Crimini (or regular domestic) Mushrooms, washed, sliced thinly
1 garlic clove, minced
1 Large Handful fresh spinach
2 eggs + 1 tspn milk
Salt to taste
2 tablespoons extra virgin olive oil
1 small pat of butter

In a medium sized saucepan, combine the garlic, butter and olive oil: let these things sit while you chop the mushrooms and eggplant. Add the mushrooms and eggplant to the pan and stir well, coating the eggplant with the olive oil. Salt this very liberally (I use organic sea salt*). Turn pan to medium heat and saute vegetables until the eggplant is dark and thoroughly done, about 5-8 minutes, stirring constantly. When the mushrooms are droopy and the eggplant is totally tender, throw the spinach in whole, and stir until completely wilted. Beat the eggs and milk together until it starts to foam slightly, then pour over the contents of the pan. Let sit until lightly browned on the bottom, then with a good thin spatula, scoop up as much as you can and turn (mine went into three pieces). Or you could just be lazy and stir it; you'll get smaller bits of egg that way, but it will taste the same. Cook the egg thoroughly, then mound on a plate. Salt and pepper to taste, serve with a couple of green olives and a bit of salsa. A cooked tortilla on the side goes very well too.

*Organic sea salt is better than table salt because table salt has magnesium and other additives mixed in to keep the salt from caking together and flowing freely; these additives make the salt taste bitter, so they then add a sweetner to table salt to make it taste better. If you don't switch to either Kosher or organic sea salt for the health aspect, perhaps you will be interested in the fact that people tend to use much less salt on their foods when they use sea salt, since it is much saltier tasting than table salt, being a purer salt. So, gourmet cooks and relishers of find food, sea salt is the way to go.

Mother's Egg Page

Greenwood Farms-Scroll Down Page

I like to support local farmers, but sometimes I really can't afford it. If you have a Trader Joe's nearby, they have the least expensive free range eggs (Armstrong brand) in my town: 99cents per dozen!

Eat well!