After a mixture of minced green garlic tops, chopped spring onions, minced [cured] garlic, sliced maitake mushrooms, crushed dried wild oregano, and diced lobster were sautéed in butter and evoo, they were folded into a pan of scrambling eggs. When the frittata was nearly done it was moved to a plate, topped with crushed tortilla chips and grated white cheddar cheese, then briefly microwaved (to melt the cheese). More crushed chips and wild oregano were added as a garish.
There are no prep pictures – it’s a laid back weekend. While the final result was not the most attractive dish I’ve ever prepared, what it lacked in looks it made up for in taste.
The Flavor Democracy 