Veggies For Breakfast

After being gone almost all of last week in Rochester -- and knowing I was about to spend another week on the road -- all I wanted to do when I had a little time at home was COOK.

I wanted to be standing barefoot in the kitchen, happily swirling my wooden spoon around a skillet.

Sunday morning, before leaving for the airport, I cooked us a little breakfast.  It was one of those meals where you just open the fridge, see what's fresh, and start throwing something together.  Not only did we get in a veggie serving first thing in the morning, but we loved it!

Open-Faced Veggie English Muffins

Serves 2

One English muffin, split
1/2 white onion
1/4 green pepper
Black olives, sliced
2 slices Muenster cheese

Preheat broiler.  In a skillet, saute onion and pepper with a little olive oil.  Add black olives and heat through.  Toast the English muffins place face-up on a baking sheet sprayed with Pam.  Spoon veggie mixture on top of the English muffins.  Top each with a slice of Muenster cheese and stick under the broiler until melted and slightly bubbly.