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Decadent breakfast skillet
Submitted by Karl with a K
This is an original recipe
For a long time since becoming vegetarian and giving-up eggs, I've missed the kind of big, hardy, filling breakfasts that I used to have as an omni (which I won't describe here). I've created a dish that seems to fill the same void.
The decadent part comes from the amount of oil and salt used in the recipe. See the end of the recipe for low fat suggestions.
- 1 package tempeh, cubed (I used 5-grain tempeh)
- 2 grated bell peppers, preferably 1 each of red and green (optional)
- 1 large potato, or 2 medium potatoes, diced finely (so it'll cook faster)
- Roughly 1 cup of your favorite salsa (I recommend Trader Joe's salsa)
- A generous amount of your favorite vegetable oil
- Salt and pepper to taste (works well with a generous amount of salt)
Heat a generous amount of vegetable oil in a large skillet on medium heat. Add potatoes, and fry until lightly brown. Add the tempeh, bell pepper, salt and pepper, and more oil if needed. Stir ingredients together for a couple of minutes, add the salsa, stir until everything is lightly coated, then reduce heat to low. Cover and cook until potatoes are fully cooked (maybe 5-10 minutes).
I'm not sure what the exact amount of salsa I used was; the end result wasn't spicy and didn't really taste like salsa, but the salsa ended-up adding a lot of flavor nonetheless.
Low fat suggestion (untested): To make this dish low fat, I'd use spray oil or no oil in a non-stick pan, cook the potatoes in that until lightly brown, then add all the other ingredients right away, along with maybe a small amount of water, cover, and let simmer until potatoes are done.
