I thought I was a decent cook, but each unit in this cooking course makes me realize how little I actually knew–not in a bad way, more of an inspiring way. It makes me realize that there is so much out there–in terms of food–that I have yet to experience. I relish the opportunity!

The frittata is a perfect example of this. One of the practice assignments in Unit Six involves making a ham and leek frittata. After my success with the omelet, I decided to give it a try in earnest. What do you suppose happened? You guessed it! I loved the final result. On a sidenote: With few exceptions, the Rouxbe recipes are spot-on and worth the effort. But back to the frittata, it took all of 20 minutes to make, and thinking aloud, if you added a nice green salad, you would have a satisfying supper that in no way brakes the bank.

I have really tried to refrain from making any “egg” puns, but I am growing weak. The fact of the matter is that this unit was “egg”ceptionally insightful and has opened up a whole new protein source to “eggs”plore. Forgive me!