FRITTATA

It isn't hard to make a frittata: beat two or three eggs with a pinch of salt, add some sautéed spinach or artichoke hearts, if you prefer. Don't forget marjoram - possibly fresh and a hint of nutmeg. You will need good olive oil a non-stick pan, and a little patience stirring those scrambled eggs. They look so messy, like they'll never coagulate and stick together to form a perfectly round, smooth golden/brown mouthwatering frittata. You have time to panic in the process, see in the mess the confirmation of all your doubts. Or, in a moment of grace, you may see in the odd shape of the half-cooked eggs the perfect connection between chaos and order. You can choose your thoughts, there is beauty in a half-done frittata or there is anxiety. At times making a frittata is the best thing that can happen to you or the worst: you abandon every hope, turn the heat off, leave the unfinished business in the pan, and walk away - still hungry. Without giving yourself a chance to learn the challenge of flipping a frittata.