Cut two small red potatos, put them in a bowl with some rosemary, cover with a damp paper towel, and microwave for 3 minutes, stirring half-way through.
In a separate container microwave a cup of sliced mushrooms for a minute, add a freshly chopped tomato and basil, and microwave for 30 seconds more.
Serve the tomatos and mushrooms over scrambled eggs or over the potatos. I like to top it off with grated parmesan.
For even more vitamins, enjoy with a glass of orange juice.
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