Vegetable Medley

 Last night at supper time I chopped two gigantic Spanish onions and two green bell peppers and sauteed them in olive oil in my 12" iron skillet. Then I grated one small sweet potato it added color and body. I sprinkled Adobo and added a splash of jug Chianti to de-glaze the pan. Then I whisked eight eggs and stirred them into the vegetable mixture. It was so good we ate it for breakfast.