#frittata no milk

[morethansalad]

Vegan Frittata with Leeks, Tofu and Harissa

[pierreperkins]

Frittata - Easy Broccoli Frittata With ingredients you probably already have on hand, this fluffy broccoli frittata is a quick and simple family-friendly brunch option.

[swipethelinen]

Easy Broccoli Frittata With ingredients you probably already have on hand, this fluffy broccoli frittata is a quick and simple family-friendly brunch option. 1/4 cup milk, 3 cups bite-size broccoli pieces, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon ground black pepper, 8 large eggs

[kcrossvine-art]

Hi fellow adventurers!! Welcome to chapter 2! We're going to be attempting a nice lil fruit-focused quiche/frittata/pie thing. And yes, tomatoes are fruits.

Who says you cant eat totally normal things in a dungeon with definitely no monsters in them? 

You know what that means; Man-Eating Plant Tart!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Man-Eating Plant Tart?” YOU MIGHT ASKThe way its prepared in the show is akin to a frittata, but the crust is borrowed from quiche world.

Eggs

Whole milk

Bell peppers

Persimmons

Cherry tomatoes

Pitted green olives

Thinly sliced OR shredded sweet potatos

Salt

Pepper

In the show they use leftover hotpot stock, slime, and mashed up fruit as the batter ingredients. Fruit mush is easy to work with but I couldn't find any stand-in for slime that would cook correctly into what they made in the show, and the hotpot stock is just not thick enough to carry the base. It is too many watery ingredients at once. Needing a thickening agent, both gelatin and agar agar were tried. It was edible but the texture was… gelatinous. Regular egg and milk will serve for our purposes.

The next complication was the crust- so in the show its made with the skins of fruit, straightforward yeah? Well. You see it also has to be 1. Thick enough to bake without burning 2. Harden through cooking to be sliced and held and 3. Inedible. Lotus leaves? Plantain leaves? Really thin gourds? I couldnt find any historical basis for a savory food cooked in this method, or similar method, with an intentionally inedible crust. I could find a few dishes which used leaves as their crust, but none that hardened during cooking and even less that used fruit skin. I chose sweet potato skin for its visual match and texture. It is edible, and it is not a fruit.

I hope youll forgive me for these 2 major deviations as i wanted to keep it looking how it does in the show while also ensuring it tastes good.

AND, “what does a Man-Eating Plant Tart taste like?” YOU MIGHT ASKFluffy, airy, savory, salty.

The density of the eggs is offset by the crisp fruits

And the saltiness doesnt overpower the remnant fruit-sweetness

(If you eat the crust) the sweet potato brings this nice muted, smokey, flavor

Spongecake-esque in consistency

Would pair well with cranberry or strawberry juice

Would also pair well with a mellow hot sauce?

. You can use heavy cream instead of milk for a creamier batter . Roast the fruit longer to remove more liquid if too wet (and vice versa if too dry) . Smoked paprika, pepper flakes, cumin, garlic powder, and onion powder would taste good in the mixture

-----------------------------------------------------------------------------------------------------------

"A mixture of mashed up and cut up Man-Eating Plant fruit, slime and scorpion soup is poured into a pan lined with the flattened peel of the fruit and cooked before garnishing with some more fruit. Described as salty by the group."

From start to finish this recipe took 3-ish hours? Shredding the potatoes took the longest, so if you get them bagged itd be cut down. A very filling recipe and a good way to sneak veggies/fruits in if you have a hard time getting enough of those essential nutrients. The best advice i can give is to add salt/seasonings at every stage of the process, to build up layers. It makes a difference flavor-wise (even if its just salt). I advise against reheating if possible. The filling will make the crust soggy over time.

If you want to be closer to the cooking of the show, you could double the fruit amounts and mash them together while halving the amount of egg and milk. I hadnt tried due to budget reasons, but it should work with some finangling. I'll pass the final verdict off to you guys with how todays recipe turned out <333

What would you rate this recipe out of 10? (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do better, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

3 Eggs

13oz whole milk

2 bell peppers

2 small persimmons

140oz cherry tomatoes

12oz pitted green olives

34oz thinly sliced OR shredded sweet potatos

Salt

Pepper

Method:

Heat oven to 420f and grease a 9-inch pie pan.

Thinly slice (or shred) your sweet potatoes and squeeze out any excess moisture. Coat in olive oil, salt and pepper.

Press sweet potato mixture evenly into and up the sides of the pie pan.

Blind bake for roughly 25 minutes or until lightly golden-brown. No worries if the edges get crisp.

Remove pie pan from oven and set aside.

Core and chop up your bell peppers and persimmons. Coat with olive oil, salt, and pepper.

Line out on a baking sheet, evenly spaced, and roast for roughly 20 minutes or until softened. (you can do this at the same time on a separate rack from the pie crust if you have room)

Remove the stems from your cherry tomatoes, and drain/dry your green olives if canned.

Bring a frying pan to medium heat with olive oil. Add the green olives and sautee until their skin texture starts dimpling. Add the cherry tomatoes and continue sauteeing for about 5 minutes or until lightly browned.

Once the bell peppers, persimmons, cherry tomatoes, and green olives are all done, set aside to cool until just above room temp.

Lower the oven temperature to 350f.

In a mixing bowl combine your eggs and milk, add salt to taste. If you want other seasonings nows a good time!

Once uniform in color and texture, add your cooked fruit. Stir until evenly distributed.

Pour mixture into the potato pie crust.

Bake for roughly 40 minutes. The filling should be mostly firm, but wiggle *slightly* when you shake the pan.

Remove from oven and let rest for roughly 15 minutes before serving.

[coughloop]

MF BABY

Goo gaga, Baby want his dada

Get me warm milk, cookies, and a piece of mom's frittata

[dailyfoodlovers]

idk i just feel like even though im talking to a lot of people no one really shows me any special attention when im funny or talks to me to tell me how much they think im cool in private. its just hard to fee like im reallly genuinely valued in these more casual relationships.

Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

I only use eggs, butter, and salt — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking them. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary.

If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Don’t Forget About Carryover Cooking — Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. It’s important to take the pan off of the heat before your eggs have finished cooking.

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.

For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.

More Easy Egg Recipes

How to Cook Hard Boiled Eggs – We show you how to cook hard boiled eggs perfectly, every time.

Simple Egg Salad Recipe – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up.

How to Poach an Egg – Learn three tips for making perfectly cooked poached eggs at home.

Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Easy Vegetable Frittata Recipe – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.

88 comments / 56 reviews

Print

Soft and Creamy Scrambled Eggs

PREP 10mins

COOK 5mins

TOTAL 15mins

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

1/2 tablespoon butter

4 large eggs

1/8 teaspoon kosher salt, or more to taste

Directions

Adam and Joanne's Tips

Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg

AUTHOR: Adam and Joanne Gallagher

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[pretty-princess-4ever]

Low calorie vegetarian options 💕🩰

Amy’s minestrone soup: entire can/190 cal

Gardein Italian wedding soup: entire can/200 cal

Annie’s all stars pasta: entire can/210 cal

Annie’s easy mac and cheese: 220 cal

Uncrustables chocolate hazelnut sandwich: 210 cal

Sandwich bros egg and cheese pita: 170 cal

Garden chik’n sliders: 1 slider/ 190 cal

Veggieful pepperoni pizza pocket: 250 cal

Amy’s tofu scramble wrap: 280 cal

Amy’s samosa wrap: 270 cal

Morningstar breakfast sandwich: 200 cal

Veggies made great spinach egg white frittata: 1 frittata/70 cal

Annie Chun’s spicy miso ramen: 1 bowl/240 cal

Annie Chun’s udon noodle soup: 1 bowl/260 cal

Tattooed chef cauliflower pizza bowl: 1 bowl/230 cal

Birds Eye rotini and vegetables: 1 package/290 cal

Balanced breaks cheese and crackers: 1 package 160-170 cal

Stauffer’s animal crackers: 16 crackers/120 cal

Flavored pistachios: 1 package/120-130 cal

Spring roll and veggie sushi: depends on brand but usually low cal

Veggieful flavored riced cauliflower: 1 cup teriyaki/ 53 cal, 1 cup southwest/93 cal

Lean cuisine spinach and mushroom pizza: 360 cal

Healthy choice creamy spinach and tomato linguine: 230 cal

Lean cuisine spinach and artichoke ravioli: 280 cal

Healthy choice “beef” and veggie stir fry: 290 cal

Amy’s Moroccan vegetable tagine: 270 cal

Amy’s mushroom risotto: 230 cal

Kidfresh marinara pasta with cauliflower: 250 cal

Quorn “chicken”: 1 filet/60 cal

Owyn cookies and cream shake: 170 cal

Good karma chocolate flax milk: 100 cal

Lenny and Larry’s cookie protein bar: 160 cal

Clif builder mini protein bars: 140 cal

Morningstar pancake and sausage on a stick: 140 cal

Jimmy dean’s egg and cheese biscuit roll up: 2 roll ups/ 260 cal

[bluejutdae]

Tagged by @charmerchannie, @skz317cb97 and @seungfl0wer 🌸🌸🌸 thank you pookies!

Egg: I am not an eggs lover, so frittata with loads of vegetables…

Steak: don’t hate me. Medium-well/well done! I like my meat very dead and almost burnt. Just the opposite of fish…

Milk: cow (skim or lactose free). But in my defense, I’m Italian. There aren’t really viable alternatives here…

Alcohol: vodka. Straight. Or I love a good Bellini (peach juice and Prosecco).

Warm drinks: hot chocolate is the superior warm drink. But also vanilla black tea, or mint tea…

Np tags: @amyz78 @bokkicidal @ikykwklk-ash @httpdwaekki @dwaekkicidal @michelle4eve

[mariacallous]

As those of us familiar with Sephardic cuisine know, there are often different names and spellings for similar dishes. When it comes to baked casseroles of vegetables, egg and usually cheese, it could be called akuajado or quajado, sfongato or asfongato, fritada or frittata. Most often, “almodrote”is used by Turkish Jews when the dish is made with zucchini. “Kalabaza”(or calabaza) refers to squash, and is often used to describe different varieties of the vegetable.

Whatever it’s called, some form of this baked dish is nearly always served during Passover in Sephardic homes, and is usually included in the seder meal. It’s especially convenient because it can be made a day or two ahead (more if you want to freeze it) and doesn’t need to take up precious oven space, as it’s often served at room temperature or just barely warmed through. Almodroteand friends are also good for breakfast when you get tired of eating matzah and leftover haroset, or for lunch, dinner or cut into small squares for an appetizer.

This basic recipe can be adapted in many ways. While it calls for feta and parmesan, cheddar or kashkaval (a semi-hard cheese most often made from sheep’s milk that’s popular throughout the Balkans and Mediterranean), the cheese can be left out altogether to make it pareve, or you can use vegan cheese. Regular or gluten-free matzah meal can be used, or bread crumbs when it’s not Passover. You can also make it with other vegetables, including eggplant(berendjena), spinach (espinaka) or leeks (prasa), or add more of the herbs. 

Traditionally in the no-waste Sephardic kitchen, the squash would be peeled and the peels made into a different dish. This dish, called kashkarikas, involves cooking the peels in a lemon and olive oil sauce, or with tomatoes and garlic. However, for extra nutrition and flavor, I don’t peel my squash.

[ourrecipebook]

Spinach Frittata Recipe

Serving: 8

Ingredients

1 tablespoon olive oil

1 small leek white and light green parts only, halved and sliced into half moons; sub with your favorite onion

1 clove garlic minced

4-5 ounces baby spinach see notes for frozen spinach

8 large eggs

1/2 cup half and half sub with your favorite dairy or non-dairy milk

1/2 cup crumbled feta cheese

2 tablespoons chopped fresh dill

Salt and pepper to taste

Directions

Preheat the oven to 400° degrees. Heat the olive oil in a medium 10" cast iron or heatproof skillet over medium heat. Add the leek and cook 3 minutes until softened. Add the garlic and cook 30 seconds more. Add the baby spinach and cook 2-3 minutes or until completely wilted, then pour the mixture out onto a cutting board and roughly chop. 

Brush olive oil from the bottom of the pan around the edges of the skillet (or add more oil if needed), then add the spinach mixture back to the pan and spread evenly across the bottom.

Beat the eggs with the half and half until well blended, then whisk in the feta cheese, chopped dill, salt and pepper to taste until combined. Pour the egg mixture over the top of the spinach mixture.

Cook the frittata on the stove top over medium heat just until the edges begin to set (about 2 minutes), then place in the oven. Bake for 8-10 minutes or until puffed and golden on top. Remove from heat and allow to cool slightly. Enjoy!

Notes

Pro tip: 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop the spinach after cooking to make it much easier!

I have not tested this recipe with chopped frozen spinach, but it should work no problem. Simply thaw it first and squeeze out excess water.

Omit the leek and garlic if following a Low FODMAP diet.

Leftover frittata keeps well in an airtight container in the refrigerator for up to 3 days.

(Source)

[morethansalad]

Vegan Frittata (on a Sheet Pan!)

[azurillturtle]

how to make a frittata, a guide by me, who has never in their life made a frittata before and didn't think to look at a recipe first.

step zero. realize omelettes actually freeze fairly well (egg bites) and you want breakfast forever so you're gonna make the tastiest omelette you can think of.

it bears saying that I have too short an attention span to follow recipes closely for things I think I know how to make, and unfortunately I'm a decent enough cook it usually works anyway.

spoilers: it's delicious.

step one. get hungry enough to actually make that frittata. look at tomatoes and go, half an onion maybe... how much garlic and egg...?

step two. chop the tomatoes and onion. go, oh wow that is so much tomato. uhh. half a bulb of garlic maybe...?

step three. throw olive oil and butter into your deep frying pan. measurements are for the weak. also butter is unsalted because you also bake (somewhat less chaotically) and that's the only butter you allow in your house.

step four: fry up the onions, toss in the garlic after a few minutes. be glad you bought a garlic mincer because that is Much Garlic.

step five: you have not decided how many eggs to add but you'll figure it out as you go along. toss in the tomatoes while you're hesitating. while you're here, add in salt (lots, there's gonna be a lot of egg) and pepper (not as much, because you can't find the shaker and you get bored of grinding it after a few seconds).

step six: there are five eggs left in your first carton, so let's try beating that?

step seven: oh five eggs is not a lot. add another two eggs, add more pepper, and throw it doubtfully in the pan.

step eight: hmm let's add another two eggs. it's not like it's cooking yet so give it a stir so it's even.

step nine: kind of looks like it needs more eggs, but wait, don't you usually add milk to your omelettes? fetch out the milk and add until it's not as red from the tomatoes. stir it again because Still Not Cooked.

step ten: look at it and realize it's deep enough it should probably be baked. check and yes, frittatas are baked. oh well too late now. put it on the lowest temperature setting, cover to try to heat it more thoroughly, and hope it doesn't get overcooked. unfortunately you get impatient after a minute so you turn the temperature up to medium.

step eleven: shred some basil and toss it on top so it looks even and pretty. cover again and turn to low.

step twelve: fetch out the CHEESE. most of a log of sliced mozzarella goes on top. (the rest goes in your mouth.) (by now, the mixture is bubbling a little.) then shred and add the caramelized onion jack and white cheddar you have sitting around. by the time you're done, you can see nothing but the Cheese.

step twelve: cover and cook until the cheese is melted.

step thirteen: still a bit liquidy, but oh well. take it off the heat and set aside to cook through while you make home fries. this you've done before so it definitely won't be a disaster.

step fourteen: give the pan a shake. egg seems set.

step fifteen: cut and eat and. oh you know what this was a Fantastic idea. good job self. chaos cooking wins again.

[softquietsteadylove]

Hey. Had this idea of Thena being a billionaire and Gil being her private chef on her private little beach house in the Hamptons!

Maybe you can do something with that? 😊

Gil smiled as he plated the perfect omelette, gleaming yellow, nice loose scramble in the middle with a pristine outside. He sprinkled on some green onion for garnish; Thena acted like she didn't care about presentation but he knew she liked it when her food looked nice.

Thena was...interesting. She could be hard to read, maybe. He had been in the private cooking business for a while, and he'd had a variety of clients. But no one like Thena.

Thena had this old family house, basically a castle, way out here in the Hamptons--as antisocial as possible. She was in charge of her family's generational wealth, he was pretty sure they did business with historical...stuff. Or something.

Thena didn't talk much. The first time he interviewed for the position with her in the room he wasn't even sure if she spoke English. But her assistant - a very sweet man named Karun - assured him that 'the Madame' was perfectly nice. Just not to bother her.

But Karun was right: Thena was nice. Sure, she didn't exactly make small talk with him while she was eating or anything. But she had a nice smile, she was prompt with money, both for his pay and for any of the ingredients he needed. He always had transportation home, or he had a room ready for him if he was staying for a whole weekend.

Gil put the plate on a place mat at the opposite counter top. Thena liked eating in the kitchen instead of the cavernous dining room. She ate a a French style omelette, or if she was feeling adventurous, maybe a frittata, or he had even prepared omurice for her once. She liked fresh pressed grapefruit juice with a little natural sweetener in it. And berries picked from the gardens.

And he liked to add a little flower if there were any blooming on the strawberry plants while he was out picking.

Thena came in through the patio. She had already done her morning routine, then. A light workout, a shower, maybe a sauna. Her phone was in her hand but she famously didn't accept anyone speaking to her before 9 in the morning. She smiled and nodded to him as she took her seat.

She was in a good mood.

Gil turned around, carefully transporting the gold rimmed cup with his best cappuccino yet. He had even looked up how to make latte art to make a heart design in it.

Thena blinked, surprised as it slid into her view. She looked up at him.

He just nodded, encouraging her to take a sip.

She raised an eyebrow but did so. Usually he waited for her to ask for a specific coffee, since it could vary largely depending on the morning.

He shrugged; something about how beautiful the sunrise was had told him she would want something fun. It wasn't sunday, so she wouldn't want something as filling as a latte. But she only drank black coffee when she was already in a bad mood. Actually, now that he thought about it he ought to get more vanilla soy milk.

Thena sighed at her first sip, her shoulders lowering as she let the hot beverage soak into her. She really was in a good mood.

Gil just chuckled, keeping his comments to himself. He had come to respect the serenity Thena created for herself in the early mornings. He turned again to clear his dishes and fill the dishwasher.

He had to get soy milk, and a few other general weekend groceries. And he needed to get ingredients for a recipe he saw online, essentially a lemon cake tiramisu. Thena liked zingy, fresh flavours, and she enjoyed having something sweet on hand for if a craving hit her out of nowhere or after a hard day.

"It's perfect."

He tried to conceal the surprise he was feeling. But he couldn't help it; Thena had almost never commented on anything he made her, unless it was a brief line attached in an email. He turned, "y-yeah?"

She nodded.

He pursed his lips faintly. Back to silence--okay, sure. He peeked in the fridge to examine what else they had and what he needed. When he had asked Karun what Thena liked to keep on hand, he had merely stated that Thena was so bad at cooking, and so selective about food, that if left to her own devices she would probably just eat raw fruit forever.

"How did you know?"

He grinned. So, he was making progress! He had tried more actively in the beginning to get her to warm up to him. But he had come to accept that Thena didn't withhold her words deliberately. Still, he liked it when she did talk. "Just thought you'd be in the mood for it."

She raised her eyebrows at him from behind the cup being tipped up to her lips again.

He closed the fridge and moved back to the counter. "It's nice and mild out this morning, so I think you should have slept well. Stocks are looking good and you don't have to travel this weekend, right? I figured you would want something a little fun."

Thena smiled through his explanation. Maybe some of his observations of her would be a little much to some. But she nodded, looking down into her cappuccino, one leg bent and resting on her cushioned stool. "I assumed you would prefer when I travel?"

Gil blinked.

She set the mug down, as if this were a very important business meeting. "If I'm here, you don't get the weekend off. Or at the very least, you have plenty of work to do before hand."

"I don't mind," he shrugged easily. It was part of the job, and as far as clients went, Thena really wasn't all that demanding. She wasn't even that high maintenance, all things considered.

Food was easy to procure, either grown here or paid for out of her pocket. The only real stipulations of what he made was that she had to eat it. Karun was kind of like a worrisome father in that way. He had added specifically that she needed more vegetables, and that meant it was up to Gil to make them in such a way that Thena would actually like them.

"Do you ever think you may be too agreeable?"

"Hm," Gil ran his hand over his chin (he needed to shave). "I think it's more like...part of the job, y'know?"

"Hm."

Gil blinked at the new tone of the sound. She looked back at her breakfast. She sounded almost...disappointed. Disheartened, and now poking at her omelette like a dejected little kid. Gil leaned off the further counter and moved closer to her. "I just...wanted to do something kind of special for you."

She peeked up at him. She was awfully cute for some zillionaire old money type. Her hair was nice and soft from being gently blow dried, she didn't have any makeup on, fresh from the shower. Maybe all rich people were really, really pretty.

"You're not contractually obligated to be thoughtful," she smiled as she said it, but he got the impression that she didn't fully believe in her own joke.

He shrugged again, pushing the little flower closer to her, "call it my signature, then. Every chef has their own style--I like being a little sweet."

Thena smiled at the little white strawberry flower. She even reached out to it, but just barely let her fingers brush its soft petals, as if she would make it burst into flame. "Quite."

Gil inhaled, feeling better now that she was smiling again. She looked up at him, the sun behind her, making her hair glow. He blushed.

"Thank you, Gilgamesh."

He laughed faintly, feeling shy as she turned those siren eyes on him. He leaned back from the counter, sticking his hands in his apron pockets. "Hey, it's my pleasure, really."

"If you have shopping to do, Karun will call for a car for you," she added as he started slowly slipping - stumbling - out of the kitchen.

"Th-Thanks!" Gil squeaked out before reaching the hallway. He pulled his apron off and gripped it on his way to take it to the laundry room.

"You require transport, sir!"

Gil jumped at the sudden appearance of the man in question. "God, man, can't you walk a little louder!"

"My apologies, sir," Karun just chuckled. "The Madame walks lightly--as do I."

Thena walked around like a cat. She was silent, graceful, long legs...

"Sir?"

Fuck. Gil nodded, twisting his apron in his hands. He tilted his head as Karun shuffled closer, even waving him down so he could share something secretive.

"Excellent choice with the cappuccino, sir," he disclosed with glee. "The Madame has been trying to strike up a conversation with you for some time. I believe this was the perfect-"

"Karun!"

"I must go," he waved to Gilgamesh before dashing off to see to Thena's needs.

Gil felt a little stunned. It sounded like Karun was telling him that Thena had been wanting to talk with him. But that didn't seem right. Of all the times he had tried to chat with her, she had never bit, even once. And he didn't really think of her as the shy type.

He sighed, shrugging it off. He had groceries to get, anyway. Maybe he would try talking with her again, later.

[promithiae]

Tired of the bad American food polls being racist and/or classist, so here's a bad rich people food poll

[note-a-bear]

Progress shots of the frittata

It's just about done, so I'll take a shot of that shortly.

I lined the dish with thin (mandolined) slices of russet potatoes and used one whole zucchini for about 7 eggs (they're called large, but eh) and a bit of milk.

There's queso fresco, cinnamon, shichimi togarashi, black pepper and a little salt (to draw out moisture during the sauté before adding to the eggs)

[sorchathered]

Thank you @fairyheart for thinking of me!

EGGS: I haaaate eggs. I’ll only eat them in a frittata or in my fried rice

STEAK: medium rare/medium.

MILK: almond or coconut, milk hates me 😭

ALCOHOL: I love Stella Rosa black for wine, but as @bobgasm knows I’m a Gin and Tonic girlie through and through.

WARM DRINK: caramel macchiato or chai

TAGGING: @bobfloydsbabe @bobgasm @sailor-aviator @attapullman @hangmanapologist @roosterforme