Yes, i cooked and ate a fritatta at 10:45pm.  No, i didn’t eat supper — it’s a thing that often happens when i’m really into either a project or some schoolwork.  Tonight, yes, it’s schoolwork.  Trying to wrap up my certificate program.

So!  I realized we’d just gotten some fresh spinach from the farm AND that we still had some feta in the fridge.  Thus:

• 2 eggs + a splash of soy milk, whisked together & tossed into a hot cast iron skillet
• spinach, chopped into strips (i like fairly small pieces) & tossed onto the eggs in the skillet
• feta, crumbled by hand onto the spinach in the skillet
• a few shakes of salt + granulated onion and garlic + a few twists of the pepper mill

It cooked on the stove until the edges easily pulled away from the pan, then it was into the oven to sit beneath the broiler for about 8-ish minutes.  I managed to cook the fritatta beautifully this time instead of (a) burning it, or (b) cooking it to the bottom of the pan — must have had just enough butter in the skillet this time.

Thoughts:

• spinach — definitely needed more.  This is the mistake i usually make with fritattas: i always under-ingredient because i forget how the eggs overpower all flavors.
• feta — might be getting old.  Not only could i barely taste any feta flavor, the fritatta tasted vaguely of spoiled cow’s milk.  Since i haven’t noticed soy milk at all resembling the flavor of spoiled cow’s milk, i suspect the feta.
• salt — too much.  I should have either mixed it in with the egg/milk base, or i should have been more careful when sprinkling it on.  Then again, it’s not unusual for me to over-salt things.

At any rate, it put something in my belly, wasn’t entirely unpleasant to eat, and Andy liked it well enough to finish the last few bites i couldn’t get thru’ after i got full.