Leftover vegetables are ideal for a pasta primavera dinner!

Ingredients

Eggs

Vermont cheddar cheese, shredded or grated

2 cloves of fresh garlic, minced

1 red pepper

1 green pepper

1 Spanish onion

1 yellow squash (small)

1 green squash (small)

2 ripe tomatoes, diced

2 sprigs fresh basil

2 to 4 sprigs fresh parsley, finely diced

2 Tablespoons olive oil

Oregano

Thyme

Freshly ground black pepper

Cut red pepper, green pepper, yellow squash, and green squash into small 1/2-inch strips. Dice Spanish onion and tomatoes into 1/4-inch cubes. Peel and mince 2 cloves of garlic. Finely dice parsley.

Heat saute pan with olive oil. Over medium heat, lightly cook the chopped garlic. Add the freshly cut vegetables. Add oregano and thyme, then gently toss. Keep vegetables firm; do not overcook. Remove from heat.

For each individual serving: beat 2 eggs and pour them into a heated, lightly oiled, 7- to 9-inch saute pan. Once the egg has begun to set, add vegetables to top. Arrange colors; do not stir. Add a bit of the finely diced parsley on top. Top with cheddar cheese and freshly ground black pepper. Salt is optional.

Cover and cook over low heat until cheese is melted. Loosen and slide onto warm platter. Serve with lightly toasted French bread cut into triangular thirds and a fresh sprig of parsley.

Serves: 12 to 14

• Captain Fairfield Inn on VirtualCities.com
• Captain Fairfield Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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