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My first Frittata
Jul. 1st, 2006 09:25 amI made a frittata for breakfast today.
This is notable because I am allergic to eggs - I can eat something with about half an egg in it but more than that makes me unpleasantly ill. So I don't cook eggs. But I've always been a little jealous of people who could whip up an omelet or scrambled eggs with random leftovers and call it dinner. It just seems so convenient.
So, when the recommended meal for today turned up frittata, I decided to try to adapt it to my needs. Recipe called for 6 eggs, I used 2+ half a cup of whipping cream and half a cup of already prepared scrambled tofu (which does okay as a scrambled egg substitute, at least for me, but is way more of a hassle to prepare than breaking a couple of eggs). It turned out pretty good. I may continue this experiment if the day goes well.
This is notable because I am allergic to eggs - I can eat something with about half an egg in it but more than that makes me unpleasantly ill. So I don't cook eggs. But I've always been a little jealous of people who could whip up an omelet or scrambled eggs with random leftovers and call it dinner. It just seems so convenient.
So, when the recommended meal for today turned up frittata, I decided to try to adapt it to my needs. Recipe called for 6 eggs, I used 2+ half a cup of whipping cream and half a cup of already prepared scrambled tofu (which does okay as a scrambled egg substitute, at least for me, but is way more of a hassle to prepare than breaking a couple of eggs). It turned out pretty good. I may continue this experiment if the day goes well.
