|(*m.f.e.o: an amorous phrase, derived from Sleepless in Seattle meaning "made for each other")|
And if these ellipsoidal wonders are my favorite food, well then my favorite thing to add to them is potatoes. They just go together perfectly. So, this morning I decided to make my favorite thing (eggs) with its favorite thing (potatoes) in my favorite way of late: a frittata. With all those t's it has to be delicious. :) I'll walk you through how I make a frittata with plenty of pictures. It's very simple but has an elegance that regular ol' scrambled eggaroos lack. My recipe makes a medium-sized frittata: enough for 2. Let's get our frittata on, shall we?
Finely mince a small clove of garlic and add that to the potatoes and onions. Turn down to medium-low and saute just for a few minutes, until fragrant. (If you're thinking "Garlic? In eggs?!" fear not, it's amazing.)
Chiffonade (roll into a cigar shape and thinly chop) this much basil. Mmm, basil. You could also use thyme or parsley.