Eggs - They're What's for Dinner

Usually when I'm thinking "eggs for dinner" I go for the old Neapolitan-American classic, Uova in Purgatorio.

But in this month's issue of Food and Wine - which I look forward to getting in the mail like a crack whore looks forward to getting her monthly government check...that is to say, anxiously - I found an article for Sherried Mushrooms with Fried Eggs on Toast.

So I made it last night, and it was goo-ood.

Slight CityGirl modification to the recipe: Used pre-sliced baby bellas and threw a handful of fresh-out-of-the-garden thyme into the mushroom mixture.

Made the eggs sunnyside-up rather than over medium, and the presentation was really lovely.

Hubster loves him some eggs, and really liked this dish. His only request was fewer mushrooms next time. (This does serve four, but I divided it between two. *I* can never get too many mushrooms).

PS - My apologies to Food & Wine for referencing your fine publication in context with crack whores...but it really is an accurate analogy!

Image Credit: Tina Rupp

Un-Frittata-ble

When was the last time you made a frittata?

On weeknights, you're tired and you mill around the kitchen grousing that there's nothing to eat, so you order pizza.

But wait! Do you have a potato (or leftover rice?), a couple of eggs and some cheese?

*smacking forehead *
You could have had a Fritatta!

Also, this is an excellent way to use up leftovers.

Basic Fritatta For Two
(That probably sounds better in Italian)

Butter, oil or bacon - just some kind of fat
5 eggs, beaten
A starch - a microwaved potato, diced or leftover rice
An aromatic root - onion, shallot, scallion, leek - chopped
A veg - spinach, zucchini, leftover stir-fry, anything soft
A cheese - parmesan, gruyere, swiss, shredded, sliced - does not matter, but the more the better

In an oven-proof* skillet, over a medium flame heat the oil/butter/bacon, add onion/shallot/scallion and cook until soft about 5 minutes (remove bacon if appropriate - eat).
Add potato or rice and press into the bottom of the pan - cook for about three minutes.
Turn down heat to medium low.
Put veg on top of potato/rice, without stirring.
Pour eggs on top of veg, turning pan so that eggs get evenly to the bottom of the pan.
Put a lid on it and cook for 5 minutes. Preheat broiler.
Take lid off pan, add cheese to the top of the mostly-cooked eggs and slip under broiler.
Check after two minutes. You're looking for firm eggs and bubbly cheese.
Remove, let set up for two or three minutes, slice and serve.

*No plastic handles!

Image courtesy of http://www.recipetips.com/images/recipe/vegetables/asparagus_frittata.jpg
But it is exactly what my frittata looked like last night.