On Saturday morning, I woke up with a throbbing headache, totally dehydrated and desperate for coffee. That’s always the sign of a successful Friday night (ours involved seeing “Blue Jasmine” so you know it was wild). A few hours later, feeling better, I was craving some greasy food to accompany my viewing of “It’s Complicated” on Netflix. I remembered that I had corn tortillas in the refrigerator; what if I fried those up and made nachos? I immediately got to work.
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It’s almost the weekend and it’s time I got something off my chest. The Eggs Adam Roberts I’ve been linking to and talking up all these years as my main recipe legacy isn’t the Eggs Adam Roberts that I make for myself and Craig every weekend. That old Eggs Adam Roberts was a product of a different time, a more innocent age, an era of sour cream and milk whisked into the eggs before pouring them into the skillet. I haven’t used sour cream and milk in my Eggs Adam Roberts since the early aughts.
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I don’t often ask you to get out of your seat while reading my blog, but for the frittata you see in the above picture I demand a standing ovation!
I mean, really. Can you believe that I made that? Not only did I make that, I made that bleary-eyed on a Saturday morning using just the ingredients I had on hand. And Craig, who didn’t know what to expect when I said I was making a frittata, couldn’t stop raving about the results. “This is like professional restaurant quality food,” he declared. “Every bite has something different…you get the sweetness of the tomato, the spiciness of the jalapeno, the…..” You get the idea.
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Immortality is not something food bloggers can look forward to. Even though the internet feels permanent, who knows where we’ll be in ten or twenty years? These posts that you love and cherish so much might vanish into the ether and then what? What will food bloggers have to show for themselves? Nothing, I tell you, nothing! That is, unless we start naming recipes after ourselves. Which is why I bring you a recipe that should hit restaurant menus as soon as I click “post”: behold, Eggs Adam Roberts.
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