Frying solo

It’s been said only the lonely take pictures of their food and then post them. What nonsense.

Everyone has at least a couple items they excel at – their mother’s lasagna, daddy’s short ribs, concoctions of their own. Why shouldn’t they show their pride with online photos?

In my case, I can make a mean shrimp scampi on angel hair, lemon risotto that puckers and basil chicken salad to die for.

But my finest creations are frittatas. A frittata is an Italian open-face omelet layered with vegetables, meats and other edibles. With lots of cheese on top. Think “crustless quiche.”

Although ingredients often change, my mainstays include crispy hashbrowns, crumbled breakfast sausage, sauteed canned mushrooms and sliced tomatoes. To those I’ll sometimes add avocado slices, artichoke hearts, torn bacon and anything else at hand.

I don’t know many couples who successfully cook together. In the end, one creates while the other becomes the kitchen Igor. I prefer to cook by myself, especially since my kitchen lacks sharp elbow room.

Of course, that also means I eat frittata alone for three days.