The Angel Lounge

At our house, Mom is the skilled cook who follows recipes and achieves tasty results. Dad just tosses stuff in the pot and hopes for the best. He does make one dish, however, that turns out well enough to be requested again:

Dad’s Frittata Egg Scramble

Chop up a generous slice of onion.

Mince a clove of garlic.

Slice 3 or 4 small peppers into thin strips about 1 inch long.

(I like the mild red and orange kind. Use the green ones for a little more bite or go even hotter if you dare!)

Cover the bottom of a medium sized non-stick skillet with olive oil and put it on a stove burner set to medium heat.

When the oil is hot, put the onion, garlic, and peppers in and let them cook while you slice up a few mushrooms.

Stir the skillet a bit and then add the mushrooms.

Break 5 or 6 eggs into a bowl and add just enough salt.

Add a little bit of water and a splash of milk.

Whisk until the yolks and whites are pretty well mixed together.

Throw 2 or 3 pats of butter into the skillet and stir things around a little until they melt.

Let the veggies continue to cook until they reach the desired softness. (your texture may vary)

Pour the eggs into the skillet and mix well with the veggies.

Cover and cook for 2 or 3 minutes.

Turn the whole thing over with a silicone spatula. (yes, it gets a bit messy, but hey, it’s a scramble!)
Cook for another 2 or 3 minutes (or until it looks done).

Sprinkle generously with Mexican-style finely shredded cheese and let stand until the cheese is mostly melted.

Serve with orange juice, bacon, toast, and coffee.