From Garden to Plate

From Garden to Plate.

Advertisements

From Garden to Plate

Edible vining spinach

Italian Eggs

Harvested a few spinach leaves, made ones of those rollie-up things to assist chopping, diced the spinach and some onion and red peppers, thus the Italian eggs. Made by a short little descendant of Italian grandparents no less. Scrambled the eggs (mostly whites) in lemon-infused olive oil. Toasted sourdough on the side. Spinach tasted slightly peppery, not overpowering, though. Very nice brunch.