Summer break breakfast variations
As part of the "empty my chest freezer" project, I've made a lot of extra food over the fire. And this dish, with various variations, has been breakfast really many times.
Green beans / haricots verts, edamame beans, peas from frozen. A handful of each, that's enough for many days in a couple of cheap bags like that. A sliced frankfurter (they can often be bought cheap in bulk when they're near the expiration date). A sliced onion some days, a clove of garlic another, a couple of handfuls of pasta from yesterday's dinner, when it's there.
A little salt and pepper. Plenty of fresh herbs from the garden, rosemary, chives, thyme, oregano.
The whole lot tossed around with some Palmin on the cast iron pan. I've eaten that dish for two weeks in a row, and I didn't manage to get tired of it – it just tastes good.
It's easy to prepare from home, the whole mix in a bag and into the freezer with it.
Source: RosentjoernInternational [dot] blogspot [dot] com