Two of my favorite things in the world are food and
photographs. I guess it only makes sense
that these two loves would eventually merge.
Lately I've been cooking stuff just so I can photograph it. And then I eat it up. And I might mention that I usually cook
fattening, indulgent comfort food. Maybe
I should develop a love for photographing exercise instead…
Two of my least favorite
things in the world are The Wal-Mart and The Grocery Store. Because of this, I find myself resorting to
cooking up things using just what I happen to have on hand at the moment. This can make for some interesting (i.e. scary
and/or disgusting) meals. But it can
also make for some pretty darn good ones.
Today's example: actually, I'm
not sure what it is, but I'm going to call it a Frittata. Because the more you say Frittata, the
funnier it sounds. Frittata Frittata
Frittata. Hee hee hee.
*(NOTE: Instead of
flipping the frittata and risking breaking it in the process, you can try
this: Preheat oven to Broil. Cook frittata in oven-proof omelet pan. Once egg is completely set on bottom but
still slightly runny on top, sprinkle with cheese and place in oven under
broiler until cheese is melted and egg is done.)
Ingredients:
3 eggs
1/4 of a medium tomato, chopped
1 canned green chile, drained and pressed with paper towel,
then chopped
1/4 cup shredded cheddar cheese
Instructions:
Beat three eggs and stir in tomato and green chile. Pour into 8 inch nonstick omelet pan sprayed
with nonstick cooking spray. Slowly cook on
medium-low heat so as not to overcook bottom of frittata. Once the frittata is completely set on the
bottom and easy to slide around in pan, sprinkle with shredded cheese. Slide spatula beneath frittata and flip so
that cheese side is face down in pan.
Cook until cheese is melted and begins to cook into a crust. *(See Note
Above!) Flip entire frittata out of pan and onto plate so that it is cheese side up. Cut into wedges and serve.
No comments:
Post a Comment