This morning when I assembled my skillet breakfast it was more colorful than usual, and that gave me the idea of sharing with you its picture, along with the key ingredient that made it also more brightly flavored than is typical for me these days.
The primary part was some ground meat that came from half a lamb I bought from farmer friend Esther last year. I remembered to defrost it yesterday!
Sautéed with carrots and Lebanese Spice Mix, frozen chopped spinach stirred in at the last (and steam blurring the image). The spice mix really makes it – click on the link to read the recipe I posted eight years ago.