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Scrambled Eggs with Fried Okra and Sliced Tomatoes

August 27, 2017

A nutritious, simple meal for those hectic first week back-to-school evenings

 

Okra is a high-fiber, high-antioxidant food that is packed with important nutrients including: folic acid, vitamin C, magnesium, vitamin A, potassium, calcium and iron.  

 

For each serving you will need:

 

2 teaspoons olive oil

3-5 okra pods cut into 1/4 inch rings

1 small hot pepper cut into rings (optional)

dash of Hungry Bear Garlic Salt

2 eggs scrambled

1/4 cup shredded cheese

1 ripe tomato,sliced

1 slice of bread for toast

 

Heat the olive oil In a small skillet that is large enough to fit the okra rings in a single layer with no crowding.  When the oil is hot, toss in the okra and the optional hot pepper and season with the garlic salt. I have found that the trick to preparing okra so that it is not slimy is to sauté it at a high heat, in an uncrowded frying pan, being sure to toss it almost it constantly while it cooks so that it does not burn. If you watch it closely,  thin stings of mucilage will disappear after about four minutes and some of the pieces will be nicely browned.  This takes about 4-5 minutes.  

 

When the okra is done, remove it from the pan. Lower the heat and allow the pan to cool down for a few moments to avoid burning the eggs.  Once the pan is cooled sufficiently, place the scrambled eggs in it and and cook them throughly.  Remove the eggs from the pan, put them on a plate and top with the shredded cheese.  Serve with the fried, okra, the fresh tomato slices and toast.  

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