Well…it worked but not as planned..

  

  
That’s the end result above…

I started with an idea from Bon appetite or somewhere with spinach and eggs and cheese

So today I bought spinach

  
Looked okay but envisioned tomato…but I felt not enough spinach so I added zucchini

  
Then simmered covered

Prepped cheese

  
Preheated over for bread

  
So everything simmered down to much and I had little  

 
So I threw in lettuce and let it wilt

Then added the cannellini

Added in eggs and covered again

  
Served it up with the cheese on top

  
Next time I’ll try with mostly spinach…just a lot more!

i had planned on this during the hellish heat wave last week but didn’t have tomato juice.

I have a base recipe from food network…that I tweak

Basically take some fresh tomatoes and cucumbers and onion and bell pepper and purée

  
Reserving some of each to add in for crunch later

The reserves:

  
Then just put all together with 1/4 cup evoo and 1/4 cup white balsamic ( I used half ginger white balsamic and half regular) and salt and pepper And tomato juice…I use low sodium and I vary the proportions to taste

  
It tasted fine but the color was off this time…prolly my pepper choices …

I had an avocado that needed eaten and we needed protein so on the side I had bean and avocado and a gluten free baguette

   
 
I used the natural starch from the cannellini juice with a scant amount of olive oils and red wine vinegar and my go to penzeys Greek seasoning
Ps…I grew those tamatoes!