This recipe has a lot of advantages. First of all, this creation has rosemary, basil and cilantro in it , all of which are anti-inflammatory herbs. You can find these herbs fresh in your garden right now so they will be even more potent for fighting inflammation, that is an added bonus. As a matter of fact I stepped right out of my back door and picked all of the vegetables and herbs except the mushrooms.
Secondly, this recipe was designed to make your life easier when you are in a hurry, it is a make ahead recipe. I make this recipe and freeze it in single sized portions, and there it is waiting for me in my own little freezer aisle! This is a filling that I put in an omelet but you could use it as is for a side dish it is so good. Or even put it in a cabbage pie crust and bake it with a little cheese.
Now for the easy 1,2, 3, recipe and it will be prepared in a flash!
2 Small Yellow Squash
6 oz Baby Bella Mushrooms
1/2 Sweet Onion
Chard – 5 or 6 Medium leaves or 2 lg leaves
1 tsp Fresh Rosemary Chopped Fine
1/2 tsp Fresh Ground Black Pepper
1/2 tsp All Season Salt
2 leaves Fresh cilantro
2 leaves Chopped Fresh Parsley
2 Tbl Butter or Olive Oil for Frying
1. Prepare vegetables before starting to fry as it is done quickly.
2. Heat oil of choice in pan on medium low heat
3. Add vegetables and stir fry them on medium low
4. Add rosemary, cilantro, and parsley to vegetables and cook for about 5 minutes.
5. Stir in basil as you turn off the heat. Server inside of an omelet.
Makes filling for 4, 3 egg omelets. Stores in single serve containers well, just heat it up and slip inside of omelet or next to scrambled eggs when hungry. Or keep in fridge for a couple of days.