Hi all, I hope you had a great weekend. I had a fabulous weekend with my family. All my fab weekends include cooking, trying out new recipes, eating and going for walks.

After such a long time I took out all my cast iron cookware and give them a good scrub and cooked some wholesome meals in it. If you are like me, you know how flavorful everything turns out with that beautiful even heat and beautiful searing happening with all that high heat retention. I simply love cooking in them. Once you get the hang of it its snap to clean as well. But we will talk about all that technicality behind using cast iron later.  Today is all about that skillet breakfast I made in my beautiful well-seasoned pan.

Gone are the time both my kids loved eating eggs, I now must bribe them to get them to eat eggs, unless its cake. So, I was looking for recipes and looking at different ways to turn that simple egg in to something beyond amazing. I happened to have some roasted eggplants in my fridge, so I thought why not!

So here is what I did.

I gathered some ingredients I had lying around in my refrigerator. This recipe is so versatile you can make your own version of it. I am sure of it.

Here is what you need.

Roasted eggplants about cup finely chopped.

Green onions about a cup finely chopped.

Bell peppers different colors also finely chopped.

6 Eggs

Cup of Milk

2 tbsp of Butter

Tsp of chopped garlic.

Half a cup of grated parmesan cheese

Salt and pepper

Tsp of crushed chili flakes

Tsp of coriander powder

Half a tsp of turmeric

Method

Break the eggs and lightly beat with milk turmeric, coriander salt and pepper. Set it aside.

Heat your cast iron skillet to very high. Quickly rub butter. Be careful when you do it. Your skillet is going to be very hot. Put in crushed garlic and peppers and then roasted eggplants. Sauté for a minute. Add green onions.  save a handful for garnish later.

When the vegetables have wilted, add in beaten egg mixture. cover and cook until the eggs are just set. Pulling away from the sides. Keep the heat medium high.

When the eggs are just setting, sprinkle parmesan on top and put in the oven on low broil uncovered, until top is golden. Sprinkle some crushed peppers on top.

Let it cool a bit before cutting into it.

Enjoy it with on the side of a of toast and some flavored olive oil. Yum!

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