Sunday, September 19, 2010

Roasted Vegetables, Potatoes and Eggs

Ahhh, the weekend.  It's Sunday night now, but I had a great weekend full of friends and family.  On Saturday we had people over at our house to watch the UW Huskies game and have some breakfast.  Cooking for a group of 10, I decided to make something less time-consuming so I would be able to hang out with everyone.  Blake ran down the store and picked up some fresh vegetables and potatoes for me and I decided to do a roasted vegetable scramble.

The game went horrible for us (56-21), but breakfast was fun!  The boys are extreme football fans (due to the amount of Fantasy Leagues they play in), but this allowed us girls catch up and talk about "girl things".  And when I say extreme, I'm not kidding around.  It's 6:45pm and ESPN and NBC have been on in our home since 9:00am . . . oh Sunday Night Football.  Although, I can't complain.  This did allow me to get all kinds of cooking done today.  :)

{Recipe} Roasted Vegetables, Potatoes and Eggs
   * Mini sweet pepper (you can also substitute bell peppers)
   * Asparagus
   * Red mini potatoes
   * 1 cup of olive oil
   * Eggs
   * 1 sprig of rosemary
   * Parmesan cheese
   * Salt and pepper to taste

I didn't specify the amount of ingredients for this recipe because it depends on how many people you're feeding as well as how many veggies you like in your eggs.

1.)  Preheat oven to 350 degrees.  Dice up asparagus, and potatoes.  Slice mini peppers into 1/8 inch slivers.  Finely chop up rosemary.

2.) Toss potatoes in a bowl with 1/2 cup olive oil and rosemary.  Lay out on a baking sheet and put into oven.

3.) Toss asparagus and peppers in a bowl with 1/2 cup of olive oil.  Place asparagus and peppers on a baking and sheet and add to the oven.  Bake for 40 minutes.  Make sure the potatoes are cooked completely through before you remove them from the oven (about 40 minutes as well).

2.) Scramble eggs and add cheese.  Fold in vegetables with eggs and enjoy.

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