Judging from my latest experience, the other half is looking pretty desperate, as in desperate ain't so un-gourmet after all. She was basically cooking eggs in a frying pan, and it was so easy that I was getting a little mad that I was paying all that money to watch. OK, so the recipe does have a fancy name. It's called a frittata, which is Italian for what is essentially an omelet. Only it's faster and easier.
Dinner is done.
The easier part is that, unlike an omelet, you don't have to flip a frittata over in half. This maneuver has always caused me a moment of extreme tension that I just don't need at the end of a harrowing day. The line between breakfast and dinner should blur far more often in our humble opinion. Our own version of this classic Italian dish, Mushroom-Prosciutto Frittata, is so simple, you don't need a gourmet cooking class to make it. Adjust the broiler rack to within 4 inches of the broiler element.