Hoity Toity Farm-to-Table Frittata

When you have a line on home grown shiitake mushrooms, fresh eggs, and fresh heirloom rosemary, you have the makings of a douchy North Cambridge heirloom omelette.

Ingredients:

1 egg white (left over from a cookie recipe)

1 farm fresh egg from Darcy's chickens

1 large homegrown shiitake mushroom from Darcy's basement

1/2 tsp fresh rosemary from planter box in the yard

1/4 med onion

Butter

Olive oil

Salt

Pepper

Heat up some olive oil in a frying pan. Chop the onion nice and fine and fry on medium heat until it starts turning brown. Chop up the shiitake mushroom, dab a tsp of butter in the pan with the onions and gently fry until the mushroom is tender. Sprinkle in rosemary, then beat the egg and egg white together and pour over the stuff in the pan. Cook on med/low heat until just done. Season with salt and pepper. Make Sharon clean up because you cooked. Creme fraiiiiiche, cafeteria fraiche!