Spinach and Gorgonzola Frittata/Omelette

Spinach was on sale this week at Discount Food Outlet. Had the eggs and gorgonzola. A little salt and pepper and served up with a toasted Portuguese roll. A light and delicious meal.

The fold-over for an omelette is always a challenge for us "impatient" types; so mine always looks more like a frittata.

(Dom DeLuise explained the difference: an omelette coddles gently over low heat in melted butter, slowly cooking, then filled and delicately folded over;  a frittata, by contrast, starts by pouring half-beaten eggs into scalding hot olive oil in a frying pan over a flame as high as you can make it and it sizzles and dances among the peppers and onions and potatoes that were already in there and just this side of burnt.)

Buon Appetito.