big egg pie

You can call this a torta if you are Spanish, a fritatta if you are Italian, an omelete if you are French but what do you call it if you are "plain ol' American?" We have grown accustomed in this melting pot called the USA to mix and match terms freely so it is highly likely that you would use one or all of the terms at some point or another, heck add a crust and its a quiche.

With summer produce bursting at the seams right now, only to become more abundant in the coming weeks, it is exciting to have so many garden fresh vegetables to work with. I took a little yellow onion, some patty pan squash, some zucchini, some squash blossoms, a little garlic, salt & pepper and sauteed it in a mix of butter and olive oil until tender.

Pour in some beaten eggs, a little bit of brie and let it just set on medium heat before transferring it to the broiler for a few quick minutes to lightly brown the top.

Invert on to a plate, let it sit for a few minutes so the residual heat will finish cooking the eggs, and get ready to enjoy.

Slice into the serving size you like and at this point I like a little dijon mustard on mine and a nice Italian Verdicchio (thanks Greg) - add a side salad and you have a lunch fit for a king.

Since I post on Facebook more often than I blog lately I forget about some of the things I put up so here is a mini re-cap - breakfast is a must around here and with the weather so warm nothing beats yogurt and fresh fruit, I even add a little agave syrup 'cause thats how I roll.

Pasta loves pesto and pesto loves pasta, and thats about all I have to say about that! I used sunflower seeds instead of the traditional pine nuts - great flavor and a fraction of the cost!