I have taken two vacation days from work to finish my solo album, (long awaited, by me anyhow). When waking up this morning, on this, the first day of two, I decided I needed a breakfast of real substance, containing large amounts of sustainance, because once I step foot in the studio on a day where I don’t really have a time limit, I often don’t leave until I need to sleep, so food may be few and far between today.

I looked in the fridge and saw some leftover coconut milk, some leftover homemade thai green curry paste, a bevy of vegetables and most freakish of all in my not-vegan-but-not-all-that-into-buying-much-dairy-stuff-anyway house, EGGS. To top it off, I’d just scored a veritable bush of holy basil (a variant of thai basil) the day before at the Civic Center farmer’s market.

Usually I’m not an egg guy, but I like to use them sparingly, as a binder. …and so, it hit me! A frittata would be born, but one which used just one egg. Would it work? Would the barrier hold? Only time, that most capricious of storytellers, would tell.
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Filed under: Recipes
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Filed under: Meal Reports
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