Breakfast skillet today

Something easy, warm and comforting for a late breakfast on a day full of chores today. This one is a nice mishmash of leftovers I had in the fridge. The basic recipe is not a really strongly flavored breakfast and could probably use some chili-garlic sauce or fresh herbs or salsa to dress it up.

Veggie breakfast skillet
for one very hungry person or two lighter portions

1/2 cup liquid egg substitute
a splash of milk or soymilk
1 or 2 tsp dijon mustard
1 or 2 Tbsp olive oil
2 Tbsp chopped green bell pepper
6 oz fresh mushrooms, sliced
1/2 cup leftover cooked rice
salt and fresh ground black pepper to taste

Whisk together the egg substitute, milk, and mustard in a bowl. In a large skillet, heat the oil and saute the mushrooms and green pepper. When tender, add the cooked rice and cook, stirring, until rice is heated through. Pour the egg mixture over the contents of the skillet and stir occasionally to scramble the eggs. Sprinkle with salt and pepper just before the eggs are done.

Ideas for additional vegetable add-ins: roasted red pepper, leftover cooked broccoli or carrots, onions, tomatoes (at the end of cooking), leftover stir-fried vegetables

Eggs and meat are a classic combination and this breakfast would also be good with bits of leftover sausage, ham, bacon, steak or roast beef or pork. Keeping the same amounts of other ingredients, meat packs enough calories to make this a recipe for two or three servings.