bleu shroom frittata

Ah, bliss. This lovely creation from yesterday evening smelled wonderful:

Twelve eggs, a mound of shredded cheese, at least a half-pound of bleu cheese, thinly sliced and garlic-fried portobello mushrooms, minced green onions, dried onions, garlic powder, spaghetti squash, salt-water boiled spinach, and crumbled crispy bacon. Add in some heavy cream for the eggs, a bit of extra salt, and two types of chili flakes, and we're good.

A closer look is warranted, yes?


The replacement of eggplant with spaghetti squash makes for a significant change in texture. Unlike the eggplant which, last time, simply disappeared into the eggy, cheesy texture of the frittata, the sweet, fibrous squash in this frittata made itself known right away, and is plainly visible in the above photo. While I'm not normally a fan of limp, stringy vegetable matter dangling tiredly from my fork, I thought that this frittata's texture felt wholesome and organic, stringiness notwithstanding.

In terms of smell, taste, and texture, this is my best, most grown-up frittata yet.


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