The month of May is upon us and that means Mother’s Day! Surprise the lady of the house with breakfast in bed, or sit and enjoy a hearty, tasty breakfast together with your loved ones. After all, she’ll need some emergy if you spoil here with a full weekend of jackpotting! Give this recipe a try (and do the dishes, too!) Happy Mother’s Day to all you moms out there, and especially to my mom, Lynnette. If it weren’t for you, I wouldn’t be cooking, I’d be heating up stuff in the microwave!
Hearty Mother's Day Skillet
1 med. white onion
1 med. red onion
1 yellow pepper
4 med. size plum tomatoes, seeds removed
1 Tablespoon olive oil
2/3 cup cooked ground pork
2 Tablespoons Italian seasoning
6 eggs
Salt and pepper to taste
(Your choice of cheese if desired)
Directions: Preheat oven to 450 F. Pour oil in oven-proof non-stick skillet. Chop the onions and peppers. Add vegetables to the skillet and bake (covered) for 5 minutes. Remove from oven and place on a burner set to medium high heat. Add tomatoes and cook until softened and most of the liquid has cooked out. Add in cooked pork and heat until just warmed. Add in Italian seasoning and salt and pepper; remove from heat. Make six small wells in the vegetable mixture. Carefully crack eggs into a measuring cup (one at a time) and carefully poor into the wells, careful not to break the yolks. Place the skillet back in the oven and bake for 10 to 12 minutes or until whites are set and yolks are a little runny. Enjoy!
Send your recipes to my new email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.