The Knitting Doctor

It is that time of year again. Our patio tomato plants have finally started to get their act together.

That means we are putting tomatoes in pretty much everything we are eating right now.

Last night I made a French tomato tarte for dinner.

Here is what it looked like before it was baked.

And after:

We ate the leftovers for breakfast with a fried egg alongside this morning.

Here is the recipe I used. I modified it a bit. I partially baked the tarte crust, for about 10 minutes, so the filling wouldn’t make it soggy. I also thinly sliced a yellow onion, and caramelized it, then tossed in some chopped garlic for a few seconds. I layered that between two layers of sliced tomatoes. I used a mixture of fresh herbs from our garden, parsley, rosemary, marjoram, oregano. And I topped it with shredded Comte cheese instead of goat cheese since that is what I had. This is one of those recipes that is sort of endlessly modifiable. You could add other sautéed veggies (zucchini, red peppers, etc.), or use different kinds of cheese. You could vary the herbs, or make it spicy with either hot peppers or pepper flakes. You could add various meats as well, although this with crusty bread and a salad was plenty hearty for supper. Unlike a quiche, it doesn’t have a custard base, so it keeps better, though it certainly didn’t last long here.

What are you all doing with your fall harvest?

And back to healthy eating. I think we ate enough meat at the beach to feed a small village. I’ve been trying to eat a more plant based diet, which is challenging when you live with a confirmed carnivore.

I’ve lost about twenty pounds over the last few months, but need to kick things up a notch to get the rest of the extra pounds off. Steak and cheese don’t help. Neither do vodka martinis (sob).

Here’s my breakfast today.

It’s a healthy version of migas.

Migas

4 scallions, chopped

Handful of baby kale, sliced

Small tomato, chopped

2 eggs

Ground chile, about a teaspoon

Small handful of tortilla chips, broken into pieces

Salt*

Salsa

I sautéed the scallion in a tiny bit of olive oil, then added the tomato and kale and cooked for a half a minute. I scrambled the eggs with the chile and salt and added to the pan. As soon as the eggs start to set, add the chips and continue stirring until the eggs are done. Serve with salsa.

Usually migas are full of cheese and things like refried beans, so aren’t all that healthy. The veggies bulk this up quite a bit so you don’t need as many chips. I couldn’t eat all of it, John finished it off and pronounced it good. Next time I’ll add more veggies. Spinach and bell peppers would be good as well. If you made this with three eggs it should be enough for two people.

* if your chips are pretty salty, don’t add extra to the eggs