Woke up tired and a little later than usual this morning... probably because I had coffee late last night which kept me awake until wee hours of the morning. I was also having more pain than usual on my left elbow and hand that every little movement would jolt me back into a state of wakefulness...hmmm...is that even a right term? Oh, well. If it isn't then who cares, right? This isn't one of my grad school paper where every little grammatical and punctuation error is subject to a deduction....hehehe...As I was saying, I didn't get much sleep last night so I naturally woke up late and feeling tired this morning. I had originally planned to make lasagna today but changed my mind as it requires more steps and prep work than I was willing to exert my effort on.
After getting up, I probably spent a couple of hours watching anime via crunchyroll.com. Anime is an animation style that originates from Japan. I started watching Gintama today and surprisingly it sounds interesting. This is only the second anime series that I have seen so far. The first one is Hunter x Hunter which, unfortunately, is still airing in Japan so I have to wait for more episodes to become available before I finish the series. Although I have heard of and seen bits and pieces of an anime on my numerous visits to the Philippines, mostly due to the fact that my brother watches them, I have never really sat down and watch (on my own accord) an entire anime series until last week. To my surprise, I entertained to the point that I couldn't wait to see the next episode. It is not surprising , I guess since I am used to watching drama series (mostly Korean and some Taiwanese) for hours at a time. What's more surprising though is the fact that my ears seem to have become acclimated to listening to the Japanese language...something that I had a hard time adjusting to when I attempted to watch Japanese dorama in the past. Strange, isn't it?
1 to 1 1/2 cups of fresh baby spinach leaves
1/2 cup sliced portabello mushroom
1/2 cup feta cheese
2 cloves garlic, finely chopped
1 small shallot, finely chopped
freshly ground black pepper, to taste
1-2 Tbsp olive oil
1 Tbsp parmigiano reggiano
2. In a large bowl, add eggs, feta cheese, and black pepper. Beat to mix well.
3. Heat an oven-proof, non-stick skillet over medium heat.
4. Add oil then garlic and shallot. Saute until fragrant then add portabello and cook until softened.
5. Add spinach leaves and saute until it welts slightly. Note: do worry if the spinach seems too much because the volume will be reduced significantly once it has welted.
6. Lower the heat to medium low and add the egg mixture. Using a fork, stir the mixture slightly until the spinach and mushroom floats to the surface.
7. Continue to cook until the sides begin to set.
8. Sprinkle parmigiano reggiano on top then transfer to a preheated oven and cook for 10-15 minutes or until the center sets and is cooked through.
9. Remove from heat and cool slightly.