Brie Portabella Scramble Recipe
Just like Old Mother Hubbard, our cupboards were bare. We had quite a few individual ingredients but not much of anything that would go together to make anything. Poor K was eating mac and cheese every day for lunch — though towards the end of the week he’d switched it up to pasta drizzled with olive oil and balsamic vinegar with parmesan cheese.
Long story short, we needed to go shopping. We just kept putting it off.
Yesterday we walked over to the Farmer’s Market and found a bounty of late summer veggies — squashes, eggplants, bell peppers, peppers, etc.
I couldn’t bring myself to buy more tomatoes for canning; I’m just not there yet. I am in total awe of the women who used to can (and those that still do) hundreds of pounds of veggies every year.
What I’ve really been jonesing for after reading everyone else’s fall recipes are portabella burgers and grilled eggplant pizzas. No portabella mushrooms at the market so a trip to the grocery store was in order also; and I was inspired and just HAD to get brie. Love brie. Love cheese in general, but really really really really love brie. One day I’ll make scallop-brie-stuffed mushrooms, but not today. Or this week. Too much fresh yummy goodness that needs to be eaten now, since I went WAY overboard.
K usually cooks breakfast — I don’t use enough butter or salt for his tastes. His breakfasts are always good but today was my turn. What to do — no real options but to use some of my newly purchased ingredients.
And it was good.
Brie Portabella Scramble (serves 2)
1 portabella cap, coarsely chopped
1/4 c milk (lactose-free, nonfat)
1 tomato, coarsely chopped
1 sun-dried tomato, coarsely chopped (see oven-dried tomato recipe here)
2 T sweet red onion, chopped
1/3 cup brie, chopped into small chunks
salt and pepper to taste
Spray a cast-iron pan with cooking spray (I prefer to cook breakfasts in cast-iron, but of course, use what you have), toss in your mushrooms and saute until they give up their juices and slightly brown. Meanwhile, whisk together milk and eggs until smooth. (I’m not a milk person, so only buy the lactose-free fat-free variety for use in cooking; I don’t want to know the process for removing lactose from the milk, so please don’t tell me or I won’t be able to use any milk, ever.) Add eggs to pan and once they start to cook up well, stir in tomatoes and onion. Just before you remove the pan from the heat, toss the brie on top; let it melt slightly but not completely. This allows for small pockets of brie that serve to hold together chunks of the other ingredients. Or, if you prefer allow to melt completely throughout rest of dish. Either way — YUM!
Dish up and add salt and pepper to taste.
I also served with toast and Alaskan blueberry sauce, courtesy of my mother.
Reasonably healthy, reasonably gourmet, reasonably inexpensive, and unreasonably delicious! YUM!