I find that eating without gluten, dairy, or sugar can be pretty easy when I’m only cooking for myself. But its extremely challenging when other people are involved. Not because they don’t like what I make without those ingredients, quiet the opposite really. The biggest challenge I find is making ENOUGH of something that doesn’t break my budget. I eat a very small amount of food at a time, so one or two small items usually will make up the whole meal. But family, friends, and especially The Boy eat really big portions.
Long story short, this is a quick, easy, filling, and relatively inexpensive way to feed other people for breakfast. It was about $6 worth of ingredients. And I can still eat it too! Gone (for at least this meal :-/) are the days of two different dishes, one for me and one for them. Combined with one package of turkey bacon and 8 diced/roasted potatoes, this fed 6 hungry people!
2 medium green peppers
2 medium white onions
1 can of mushrooms, drained
3 tablespoons olive oil, divided
1 teaspoon Garlic powder
1 teaspoons italian seasoning
1 teaspoon salt
6 or 7 shakes of black pepper
Heat saucepan on medium to medium/high with 2 tablespoons of olive oil. Coarsely chop the 2 onions and add them to the pan. Do the same with the peppers, adding them to the pan as they are chopped. Sauté the vegetables for about ten minutes, stirring and flipping often. Then turn the burner down to just below medium. Add the mushrooms.
In a separate bowl, scramble the 8 eggs. Add in the garlic powder, Italian seasoning, and salt while mixing. Pour the eggs over the sauteed vegetables. Add black pepper to your liking. The eggs will take 10 to 15 minutes before cooked thoroughly. They need to be stirred/rotated/flipped every couple minutes; I recommended standing at the stove or working on another stove item during this time. I worked on the turkey bacon.
This recipe is linked to Meatless Mondays by Chaya.