Dinner for C and me: Cook some mushrooms on medium high heat preferably in butter. Cook some thinly sliced onion in a separate pan on low heat until nice and caramelized. Add a chopped jalapeno to the onions and cook together. Combine these with the mushrooms and keep aside. Beat 8 eggs with salt and pepper. Start a non-stick pan on medium low heat. Put some butter in the pan and wait till it heats up a little. Spoon some of the beaten eggs into the pan and swirl around until it forms a “skin” at the bottom of the pan. Add the mushroom-onion mix to the pan and spread out so it covers the whole skin. Add the rest of the eggs and put in a 300 degree oven for 10 minutes. Once that’s done, grate some parmesan cheese on top and put under a broiler to cook the top of the frittata and melt the cheese. Sprinkle feta cheese liberally on top and replace under broiler until the feta is melting and creamy. Cut a slice and eat with a dollop of sour cream. Left-overs for lunch.
Dessert: piece of dark chocolate and two-fingers of single malt over ice.
Eggs for dinner are grossly under-appreciated.
