Garden Breakfast Skillet

1/2 medium sweet onion, Walla Walla or Vidalia, cut in longitudinal 0.25"
strips
1/2 large fresh garden green/red pepper, cut in longitudinal 0.25" strips,
cut in 1/2 lengths
3 small fresh garden tomatoes, Roma type (Ultimate Opener), de-juice and
cut
into chunks
4 JUMBO eggs
1/2 - 3/4 cup hand shredded sharp cheddar (not from a package)

In a small French skillet, saute the onion then the pepper until almost
soft, toss in tomatoes, heat until fragrant. Crack the eggs over the
mixture (not in a bowl), stir a couple times and put a top on the skillet.
After cooking 3/4 of the way, add the cheese, stir once, and put on the
top. Serve when the eggs are firm but still moist. Season lightly with
salt and black pepper.

Makes 1 serving

--
Gary Schoep
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