Vbar and I flew north this past weekend to go visit Riane in the lively city of Montreal. It was a packed apartment with six of us pals plus two cute pups so meal planning involved some strategy. The first morning there we made a giant batch of scrambled eggs and bagels from a bakery down the street. Morning numero deux left us much less hungover and much more ambitious so we decided to replicate a tasty breakfast dish that Riane’s mom made for us when we visited them out in California. We decided on this dish because we had a beautiful sourdough baquette we purchased at Marche’ Atwater the day before, along with some left over spinach and peppers. The only items missing were the eggs and cheese which we got from the convenient corner store while we took the pups out for their morning walk.
Sausage, Roasted Red Pepper and Spinach Torta Rustica
Just like a fritatta this egg dish is very versatile. The main ingredients are baguette, eggs and cheese so its up to the cook what other tasty veggies and meats they want to throw in. Sausage would have been ideal but instead we went the vegetarian route with spinach, onions, garlic, green pepper, and tons of fresh orgegano. I was too famished to waste time getting a decent picture, but our potatoes also came out delicious with a few minutes under the broiler at the end and some freshly chopped parsley.
This breakfast provided the starch and carbs we all needed to throw back some mimosas and move on to some whiskey gingers!
Here is a shout out to the two well behaved pups that entertained us all weekend.
Emma Bear & Moose
Ingredients:
PACKED full of flavor. Start with a smaller portion of feta and herbs and keep adding until you have reached your desired taste. Also keep in mind the longer it sits the more the flavors meld! The black lentils were fun to experiment with, they definitely hold their texture in cooking.
