Egg-sta Primavera. 9/5/21

Linguine made from an egg with a Primavera type sauce

Here is my Sunday egg dinner with a new spin on it. I made a thin egg disc and then rolled it up and cut it like linguine. I sautéed a bunch of vegetables—carrots, broccoli, celery, mushrooms, and fennel. When I used that bit of fennel that I had leftover from making something else I decided I was going in an Italian direction so I added garlic powder and oregano and finally some of the Roma tomatoes from our daughter’s garden. Ecco (John tells me that ecco is Italian for voila), I created Egg-sta Primavera.

I finished by creation with a drizzle of olive oil and some grated parmesan cheese. It was quite enjoyable to eat and something new. John had his usual omelet.

This entry was posted in Easy, Eggs, Italian, Vegetables, Vegetarian. Bookmark the permalink.

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