I find the frittata a little bland and pale.
Sure it can be creamy and cheesy and all that sort of thing.
And it has my absolute favourite ingredient too. Yup, eggs are the only reason I’ve gone back.
But it’s like being a reluctant lover.
It’s like being commitment phobic.
There’s something there which draws you but it’s not enough to make you stay.
There was some magic missing in the love potion.
When I realized some good old fashioned trickery would be enough.
A dash of spice.
A few tweaks.
The romance begins again.
Eggs – 2, large, whisked fluffy
Mushrooms – 200g, sliced
Onions – 1, medium, sliced
Garlic – 8 cloves, sliced
Curry Leaf – 8 sprigs
Green Chilly – 1, sliced
Oil – 1 tbsp
Salt – to taste
Heat oil in a pan and toss the garlic in and stir till the aroma is released.
Add the onions, green chilly and curry leaves and stir fry till the onions become translucent.
The mushrooms go in and I stir fry them until they start releasing water.
Pour in the whisked eggs slowly until they cover the mushrooms evenly.
Place lid on the pan and twiddle your thumbs for five to seven minutes or until the eggs set.
So here I am, ready to commit.
Excuse me while I go pop the question.
Click on the Curry Leaf Chronicles Category for more intoxicating trips involving the humble curry leaf