Kefalotyri Breakfast

I picked up some kefalotyri cheese from Stamooli's Market this past weekend and thought I'd use it in a baked egg breakfast this morning. I sliced some zucchini and yellow squash, chopped some onion and fresh peppermint I purchased at the Saturday Farmers Market. I sauteed the chopped onion to translucency while steaming the zucchini and squash in a separate pot. I preheated the oven to 350 degrees. When the vegetables were finished steaming, I added them to the onions and sauteed with the peppermint for five more minutes or so. I whisked two eggs with a pinch of nutmeg, salt, pepper and the kefalotyri cheese. I put the sauteed vegetables into a baking dish and poured the egg and cheese batter over them, then baked for twenty minutes...

This is a great baked egg dish. You can be really creative with the ingredients and the pie-like appearance of the dish. This baked kefalotyri dish was all about flavor though. The sweet evergreen taste of the nutmeg really opens up in your mouth with the salty nutty taste of the kefalotyri. Then add the mint into the mix and it's really delicious. The lightly browned eggs with the green zucchini and yellow squash really pop out nicely in color too. I will definitely make this again.