i made a frittata for lunch today. and for tonight's supper and probably for tomorrow's lunch. frittata is one of my favorite summertime lunches, and i like to make them big so they last. this one was 3 zucchini + 2 onions sliced paper thin and caramelized, a dozen eggs from the farm around the corner and some sea salt.
it takes a long time, that frittata. to slice the vegetables and cook them down until they're gently browned, to wait for the eggs to set. bennett asked me why i bother. why i spend so much time and effort on something that only two of us will eat. (why my children won't eat this is beyond me - they eat eggs. they eat vegetables.) there must be some sort of equation. amount of care in the cooking x wholesome ingredients = what? extra nourishment? i'd like to think so.
also, i remembered how much i enjoy taking pictures of food. it's been awhile.