Autumn Skillet Breakfast for Two

September 8, 2011

Have a guest for breakfast and need to whip something up?  A little sweet, a little savory: this breakfast is easy, seasonal, and sure to impress…and all you need is a good skillet.  Let’s get to it.
Ingredients:

2/3 lb lean ground meat – beef works of course, but pork is better, or try venison for a rustic flair

1/2 an onion

2 small (or 1 large), semi-sweet apples, halved, cored, and cut into thin slices

2 bell peppers, julienned

1 carrot, shredded

1 Tbsp fennel seeds

1 Tbsp sea salt

1 lemon’s zest

1 sprig of fresh rosemary

butter

Method:

Melt the butter in large, heavy skillet (cast iron is great).  When it’s heated up, sautee the onions until fragrant, then brown the meat.  Add the apples, peppers, and carrot, cook until they start to release some liquid, then cover the skillet for a few minutes to let things steam up.  Remove from heat, and stir in the fennel, salt, and rosemary, being sure to mix thoroughly.

2 Responses to “Autumn Skillet Breakfast for Two”

  1. Maggie Says:

    Sounds AMAZING, especially since it combines my love of fennel with my love of cast iron. I bet it would go with orange ricotta dumplings really well, too.

    (Recipe is here: http://www.designsponge.com/2010/05/in-the-kitchen-with-monika-kotuss-orange-ricotta-breakfast-dumplings.html
    But I’ve had trouble getting them to cook right. Last time, I boiled ’em and then baked ’em, but there’s got to be a better way. Maybe don’t use all-purpose flour, eh? :D)


  2. Oh, Mags. Thanks for reliably commenting on things. I wish there was more discussion/commenting going on here. Of course, I can’t condone flour-based dumpling, but I made matzoh balls with almond flour once, so there’s probably a way to do it. Try seasoning these from Elana’s Pantry:

    http://www.elanaspantry.com/matzoh-ball-soup/

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