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The Cutting Board

Two Coasts, Two Chefs

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By some stretch of the imagination—though not too far—this could be called a quiche. But I’m pretty sure quiches are baked, not pan-fried.

Basically, I got bored of straight omelettes and always have a ready supply of potatoes. I combined spinach, carmelized onions, button mushrooms and smoked gouda for the makings of an epic omelette. But first, I send a potato through a cheese grater (on the medium shred), send a liberal amount of olive oil to heat up in a small boiling pot, and after the pot’s been sufficiently heated, I layer the bottom of the pan with the potato shreds like hash browns. Then I send the omelette mixture on top of the potato crust.

Notes for next time: Ease up on the oil. I’m pretty liberal with olive oil—just ’cause it’s so taaastayyyy. But, as I’ve found, there is such a thing as too much olive oil, and my first attempt at this was just that.


Generally speaking, meals require time, of which college students have little of. talk about scarcity.

This is what i had for dinner, now, post-consumption, i’ve realized how unhealthy it is/was.

2 whole wheat pitas + hummus + 4 oatmeal cookies + 6 chocolate chip cookies + water

-irrelevant and subject to delete.

But don’t worry, this collaboration won’t be as cheesy as that title.

Although… cheese…. mmmmmm