A Big -but quick- Breakfast

• 
  lots of frozen baby green beans
• 1 enormous clove of garlic
• a sprinkle of red bell pepper
• ½ sm. cipollini onion
• Italian seasoning, S&P
• good, dark EVOO
• 2 jumbo pasture-raised eggs from happy chickens .   .   .   .   . 🐣 .   .   .   .   .

Into an 8"-9" non-stick pan, break the beans into smaller pieces, add the sliced onion and garlic, drizzle with the olive oil and heat, covered, over medium-high heat. When it's sizzled a few minutes, move everything around and check the beans for doneness.

While this is happening. . .Crack the eggs into a medium size glass bowl and add a 'glob' of mayonnaise or sour cream. Whisk together well, then pour over the vegetables when they're almost cooked. As the eggs cook, over low-medium heat, lift the edges and tilt the pan so the top liquid runs underneath and in contact with the hot pan. When it's almost set, turn off the heat and cover for a minute or two. I just realized the EVOO, Italian Seasoning--(best yet), avocado, cheese, ranch dressing, mayonnaise, frozen baby green beans, and red pepper ALL came from Aldi's!  If there's one near you, please support it. The rest is from local Farmer's Markets. Aldi's a different shopping experience, so give it 2 or 3 tries.  All of a sudden, the beauty of their philosophy will hit you! They're committed to non-GMO's, lots of organics and have an amazing array of international and hard to find items. Plus, what you pay $60 for there, would cost you at least $100 anywhere else!

Fold, top with cheese. I picked American cheese, a little ranch dressing and a side of tomato and avocado - half each. If you'd like to cut these calories, sprinkle the eggs with a bit of fresh grated parmesan and serve with a salsa combined with half a mashed avocado. This, as shown, is about 600 calories, but I ended up grazing on it for about 5 hours! Now it's a tiny bowl of that beefy chili and a thick slice of my most recent ciabatta for dinner.

Fall Is Here! 🍂🍁🍂 Happy Tuesday! . .Lin