|A frittata of summer vegetables|
|A layering of summer vegetables of baby eggplants, |
zucchini blossoms, lemon basil,
and some wonderful sun dried tomatoes from Todaro's and toasted pine nuts.
8-10 large eggs- beaten
1/2 cup of shredded Montasio cheese mixed with 1/2 cup of shredded parmesan reggiano cheese
Some lemon basil (or Italian basil) torn roughly
4-6 zucchini blossoms **optional
2 small eggplants sliced and roasted
4 pieces of good sun dried tomatoes sliced (reserve 4 halves to put on top)
1/4 cup of toasted pine nuts to scatter on top
Serve warm or cold with a dressing of mayonnaise pesto, salsa verde or as is. It's sinfully delicious.