
I get very excited when I create a meal that uses a large portion of vegetable abundance. A favorite is to combine leftovers with other ingredients to create such a masterpiece as I did this morning and thought I would share...

- Garden Salsa (made last night with onion, garlic, pepper, cucumber, tomato, cilantro, basil, lime juice, olive oil, slat and pepper) dumped in a skillet, heat on low
- Cut extra tomato and some zucchini, added to skillet
- Cumin, paprika and coriander, added to skillet
- Broke up pieces of last night's Greenfield Highland Beef (our neighbors!) sliders, added to skillet
- Cooked up bacon from Hollister Hill Farm in Marshfield, added to skillet (Mitch might have slipped a few beforehand)
- Once mixture was warm and soft, covered in three cheeses we had in fridge - fresh mozzarella, smoked gouda, and cheddar cheese
- Whisked 6 farm fresh eggs with 1/2 cup Vermont milk, covered mixture in skillet, cooked 2 minutes
- Transferred to over at 400 degrees F, cooked, covered 15 minutes, then let cool for 5