After last night’s party, I really, really needed some protein and water in my life. My poor liver hates me and needs a vacation. I woke up just four hours after going to sleep to get to the barn in time to meet the horse chiropractor. My off-the-track Thoroughbred’s shoulders and hip are out…again. I knew I couldn’t let him suffer, even if I totally didn’t want to go stand in the 30-degree weather at the barn after a long night of drinking and dancing. I slept as long as I could, skipped breakfast, and took off.
When I got home, I didn’t feel like cooking one bit. Beyond that, nearly every single dish I own is dirty and stacked precariously on pretty much every surface in the kitchen. Why can’t there be a dishes fairy that comes while I sleep? I feel like I spend my life doing dishes, now. I have a new appreciation for the lowest-paid guy in the kitchen, now. That shit sucks. And at least he gets a sprayer and a heated mechanical dishwasher. I’m too feral for this eating-in thing, sometimes.
Guess what wasn’t dirty? My muffin pan! It made my breakfast decision easy. I’d seen the idea online “somewhere at some point” and figured it couldn’t be too hard to just wing it. It’s like scrambled eggs in a muffin tin, right? This was such an easy creation, I can’t believe I haven’t lazily made it before. It took me 5 minutes to prep and 20 minutes to bake.
Preheat the oven to 350F. Since I live alone, I only made three of these and the recipe reflects that.
Dice desired vegetables and/or fungi. I used about two lady-sized handfuls total of onion, yellow pepper, and portobella mushroom. That’s two handfuls including all three ingredients, not two of each ingredient. Eyeball it. While I sauteed those in some olive oil (mushrooms last, remember — they cook fast), I whisked together three eggs, three tablespoons or so of almond milk (your milk of choice goes here), salt, pepper, a pinch of garlic powder, and about a half cup or more of shredded cheese in a separate bowl. When the veggies were soft, I stirred them into the eggs/cheese, too.
I filled each of my muffin cups (no paper liners) to about two-thirds full, and I used one of those gigantic muffin tins. I let them bake for 20 minutes total, but started checking after about 15 minutes to make sure they weren’t overdone. No one likes crappy eggs, and this was my very last clean cooking pan. When the knife came out clean, they were done.
On the side: cottage cheese and tomato slices; frittata topped with cilantro. Every once in awhile, I have a meal that just “feels” fresh, light, filling, tasty, and good for me, and today, that was this meal. I could feel my stomach just sucking the nutrients out of my food, gulping and gasping for more vitamins and minerals. Now that I’ve eaten, it’s time for a nap!