Are you looking for a new weekend breakfast-time recipe? That is one of my favorites, in the springtime and summertime particularly. Some preparation is taken because of it, but it is most certainly worth the effort! It is early for summer squash in most gardening zones, but you will get a nice selection of fresh squash at the Farmer’s markets and some supermarkets. Custard does not have to be special to be delicious. This savory brunch custard makes great use of fresh summer vegetables.

After you have attempted it with squash and tomatoes, test out other more fresh vegetables like peppers, mushrooms, and even diced or shredded winter squash. Explore your creative Receptiveness! Preheat the oven to 450°F and place the rack in the center of the oven. Spray an 8-inch square baking pan with cooking spray. In a medium bowl beat the flour and eggs until smooth.

Stir in summer squash, zucchini, and 1/4 glass olives; blend well. Spread in prepared cooking pan. Put in place center of oven, and bake until custard is set, about ten minutes. Remove to a warm trivet. Mix the Parmesan cheese, Italian seasoning mix, and garlic salt and sprinkle evenly over the cooked custard jointly.

Top equally with tomato slices, remaining olives, chopped up green onion and mozzarella mozzarella cheese. Divide into four equal portions and serve warm. Note: To determine that the custard is done insert a solid wood skewer or toothpick into the center about two-thirds down. If it comes out clean the custard is done.

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• People who don’t weigh their food so these are actually eating much more than they think

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