Jason sent me an email today saying that he’d bought two dozen farm fresh eggs from someone at his office. Seeing as though we already had 9 eggs in the fridge, I knew that we needed something eggy for dinner. My thoughts immediately went to a frittata.
I didn’t want to go to the grocery store, so I searched for one that had the ingredients that I had at home – potatoes, mushrooms and, of course, eggs.
I found this recipe for Potato-Mushroom Frittata. I decided to make it without the ham.
I followed the recipe by first browning the potatoes.
And then cooking the mushrooms and the onions and peppers.
And then mixing in the eggs.
Everything was fine at this point.
But then the problems started. The recipe said to cook for two minutes and then cover and cook for three more. I did that and the top was not set at all. So I cooked it longer. I think you can see where this is going.
This was not exactly golden brown. Oops. Fortunately, with a little help from my knife, it was salvageable.
I’m going to chill out and watch tv. Today wasn’t the best of days. We had some layoffs at work. I wasn’t affected but it’s still scary when it happens at your company, you know?