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.
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
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.