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.