ITALIAN PINHEAD TORTA The grand prize winner of the 2012 Spar for the Spurtle and the winner in the Specialty category at the 19th Annual Golden Spurtle Championship in Scotland. High Fiber, Low Sugar, Soy Free, Vegetarian. 1 oz dried Portabella Mushrooms 1-1/2 cups boiling Water 1-1/2 cups Steel Cut Oats * 6 Tbsp Butter, divided 1 cup diced Onion 1 cup coarsely shredded Zucchini 1/2 cup diced Sun-Dried Tomatoes  in Olive Oil, drained 6 Eggs, room temperature 1/2 cup chopped fresh Oregano 1 tsp Garlic Salt with Parsley 1 cup dried Parmesan Cheese fresh Parmesano Reggiano for garnish Directions Step 1 Rehydrate dried portabella mushrooms in boiling water for 10 minutes (reserving the liquid to soak the oats in). After soaking; drain, squeeze dry and dice mushrooms. Step 2 Soak steel cut oats in reserved mushroom liquid for 10 minutes. Step 3 Heat 2 Tbsp butter in an 11-inch non-stick frying pan over medium heat. Sauté onion in melted butter. Step 4 While onion is sautéing, heat 2 Tbsp butter in a 10-inch saucepan over medium-high heat. Add soaked steel cut oats and stir constantly for 2-3 minutes or until remaining liquid has evaporated. Remove from heat and set aside. Step 5 Once onion has become translucent; add the following to the pan: mushrooms, zucchini, sun-dried tomatoes and steel cut oats; mix well. Remove from heat. Step 6 In a large mixing bowl, beat eggs and then add garlic salt, oregano and parmesan cheese. Mix well and then stir in steel cut oat mixture. Step 7 Return 11-inch frying pan to medium to medium-high heat and add remaining 2 Tbsp butter. When butter has melted, immediately pour in steel cut oat mixture and place a tight fitting lid on your pan. Cook covered for 10 minutes or until cooked through. Remove lid and remove pan from heat; invert onto a serving plate. Immediately top with freshly grated Parmesano Reggiano. Slice and serve. Serves 12.