Already in the skillet, rough-chopped sweet Vidalia onion and thin-sliced potato in an olive oil, canola oil mixture. I forgot to take a photo of them, but I remembered with this colorful chiffonade of rainbow chard beside the bowl with two eggs. At first it occurred to me to scramble the two eggs into the vegetable mix, but I changed my mind as things progressed.
Here you see the onions and potatoes with the chard.
I let it all cook for a short while underneath this lid ...
...then I added a tomato and replaced the lid.
Once the vegetables felt done when I pushed at them with the spatula, I put them into a bowl and set it at the back of the stove top which the oven had nice and warm. Then I scrambled the two eggs in the skillet and placed them on top of the mixture in the bowl.
I got my Smart Balance, sweet tea and pepper jellies ready.
The timer went off, so I got the biscuits out of the oven, canned Grands Homestyle Originals.
Here's the finished meal, waiting on me to dig in.
Mama still slept as I cooked and ate. She's not an early riser. Sometimes I fix food like this for brunch, and she enjoys it just as much as I do--some days I'm way hungry when I get up so I go to these somewhat experimental lengths. Most of the time, though, Mama likes her raisin toast about an hour after first drinking her Shaklee protein drink, made with milk and chocolate syrup in the blender, just as soon as she's dressed and made her way to the kitchen.