Frittatas were never my thing. In fact, until recently, I had never even made one at home. If you don't believe me, you can read more about my egg adventures by clicking here. But that has all changed. I have taken the plunge and become a frittata lover. And not just because they taste so good. They also happen to be a perfect meal-on-the-cheap. And while their main gig is brunch, they can stand in for breakfast, lunch, and dinner.
I may not have left home with a full culinary arsenal, being the youngest of five girls, but I knew how to make a good cake, an array of cookies, a pot of steamed rice, and eggs. Scrambled eggs to be exact. Perfect scrambled eggs to be even more precise. I would actually consider myself a scrambled egg snob. I have so rarely liked scrambled eggs when dining out, I gave up ordering years ago. Once in a blue moon, I will be tempted and snatch a bite off of someone else's plate, but am always disappointed. What seems to be such a simple task, seems to allude most short-order cooks. What gives?
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!
I thought I had a love/hate relationship with eggs. I love scramble eggs; so much so that we have four chickens of our own. And I love using eggs in baking. But beyond that, I really have not taken to them, I might have even said that I hate them. I won't eat eggs out at restaurants; they have always smelled and tasted to "eggy" BUT it turns out that the problem isn't with the eggs, it is with the cook.
Everyone is back in school, and the weather has started to change, and I am about to begin Unit Six: Eggs!