Yeah, I know. You eat with your eyes first. Appearance is important, especially in a fine restaurant or when entertaining guests, but looks aren’t everything. Looks can be deceiving. I have created many a dish that looked fantastic but didn’t quite pass the taste test, which is one of the reasons I sometimes go days without posting. This breakfast kind of looked like a train wreck but it tasted great.
I came across a puffball mushroom while out walking and brought it home to use in this dish. After peeling and cutting off the blemishes I put what was left of it in a hot skillet with canola oil.
Next I added sliced mushrooms.
I removed the cooked mushrooms from the pan and added onions, green bell pepper, garlic and kosher salt.
Chopped Roma tomatoes were added.
And the cooked mushrooms were added back in.
I turned the heat down to low, added beaten eggs seasoned with salt and covered the pan with a lid, giving it a stir every now and then until the eggs were cooked. The result was a nondescript colored scramble but, boy, was it delicious!
This would have also worked well with tofu in place of the eggs.