Mushroom Scramble

Okay... so not just mushrooms. But I like mushrooms so much that they usually earn a place of distinction when I'm naming a dish.

I don't eat meat on Fridays, so today's goal was to make a healthy dinner with as much protein as possible. No milk meant no scrambled eggs, no omelets, and no frittatas. Yikes!

Had in the cupboard: 1 mushroom, 1/2 onion, 1/2 pepper, 1 clove or garlic, 2 potatoes, 2 eggs, olive oil, s&p, powdered vegetable stock

Bought: NOTHING! Hooray!

1. Diced the potatoes. Boiled them in a bit of leftover powdered vegetable stock for flavor.
2. Diced the onions. Coated a saucepan with olive oil and sauteed until soft.
3. Diced the peppers. Diced the garlic. Added them to the onions.
4. Sliced the mushrooms. Added them to the mix. I like to add mushrooms last to keep their flavor and consistency.
5. Drained the potatoes. Added them to the mix with a bit more oil.
6. Cracked two eggs into a measuring cup. Added salt and pepper.
7. Pushed all the veg to the side of the pan. Poured the egg onto the bottom of the pan. Scrambled--like the guy at the hibachi restaurant does.
8. Blended everything together!

Total time: Fifteen minutes
Total dishes: Two pans, cutting board, knife
Servings: 2
Best Part: No waste! I only threw away the pepper seeds and the onion skin!
Worst Pat: Not as pretty as I'd hoped.
Verdict: Very nice!