I have this theory about eggs and omelets: Every European country seems to have their own delicious version. Everybody like eggs. In France its quiche. In Spain its tortilla espanola. In Britain it must be the omelet. And in Italy its the frittata. (OK, I haven't covered all of Europe, just the countries I have been to). I'd have to say that the frittata is the easiest because there is no flipping involved (reducing the chance that I'll be making a mess). You just mix the eggs and a bit of milk with whatever other food you'd like to add (obviously anything goes since I felt so inclined to make it with green curry), cook it on the stovetop until the bottom is done and then transfer it to the broiler to finish it off. And voila. Finito.
Wednesday, September 24, 2008
You Say Frittata.
Instead of letting my leftovers waste away to mold in the fridge like I normally do, I rehashed them in a frittata. This was according to Craig's recommendation. Dare I say that it was better than the original version as the original batch of green curry was so freaking spicy. Adding eggs and milk tempered the heat to edible.