ales and a scrumptious frittata. We have nurtured quite a nice little
beer / food swap and tonight was our turn to reap the benefits. We
shared four new ales, all of which were gifts - and all of which were
good, but the frittata blew them away. It also blew away my homemade
chocolate chip cookies. Hats off. And a good time was had by all. Oh,
yeah, and it's only Thursday. Happy hour tomorrow, out of town guests
arriving on Sunday, it's going to be a good weekend.
glad you liked everything! the frittata was salty, but good.
ReplyDeleteoh right how to make:
1) take whatever veggies or tubers you have laying around and saute them in ovensafe pan until cooked. season to taste.
2) in mixing bowl scramble about a dozen eggs, adding salt, pepper and a handful of whatever cheese you think will be good with the veggies. or whatever cheese you think may be in danger of going bad if you don't use it RIGHT NOW.
3) pour eggs over veggies and cook on stovetop for a minute or two
4) place entire pan in the oven you preheated to 350 degrees for about 5 minutes. if the top is yellow after 5, not done enough. if black, done too much. if brown in spots, perfect.
5) i still prefer frittata to be room temp or cooler but you can eat it hot too. enjoy!