I am a liar

Have I mentioned that I'm a liar. Well, not really. I'm actually a really rotten liar, but what I suppose I mean is that I fairly frequently over-estimate my own capacity. When last you heard from me I was going to post all kinds of wonderful things. Instead of doing that, I napped. Sure it felt good, but I let you down. I have a bucket of tar and a bag of feathers out back for later.

In the meantime, and since my outfit pictures are on my computer at home instead of the one I'm at right now, I'll send you some pictures I've been taking with my phone...of food!

Last night, true to my thrifty ways, I made dinner. Big Whoop, you say? Yes indeed, says I. Typically my husband and I leave for work at 6:45a and if we're in a show, we don't get home until 11p or later. We're so beat at that point that if we cook anything you better be on the look out for four guys on horses, if you know what I mean.

Anyhow, last night I got home right after work and actually made dinner. We still ate late, but that's not the point. The point is this bee-you-tiful fritatta I made. So gorgeous, so delicious, so easy!

8 Fingerling potatoes (or 6 red new potatoes)
2 cloves garlic, diced
1 cup torn spinach
2 green onion stalks, chopped
1 Portabella mushroom cap
6 eggs
1/3 cup milk
1/2 cup shredded cheddar cheese (or cheese of your choice)

Heat some olive oil in a skillet on medium heat and slice and add the potatoes. Cook covered for 5 minutes. Add mushrooms, recover, and cook for an additional 5 minutes, stirring as needed (until potatoes are tender). Add onions and garlic cooking until aromatic. Add spinach and allow to wilt.

In a separate bowl whisk together eggs, milk, cheese, salt and pepper. Add to skillet.

Cover cooking on medium to low until eggs are set in the center.

Uh-Mazing.