Parmigiano Regiano. That’s what I have a lot of nowadays. A friend got hold of a whole wheel and he found 4 of us to share. That was how I ended up with a quarter of a wheel of Parmesan cheese. Yummy though as it may be, I think it is way too much even for a cheese aficionado like me. So I am thinking cheese a lot nowadays. The other day I came across this and thought… hmmm.
The recipe called for 12 eggs – 12! Well, living alone and all, I never have that much so I used 6 although I think it could use 1 more. I had some gorgeous mushrooms and to the casserole it went too. As for the cheese, we all know what we used. I also had a block of Roquefort so I used a tad just to add more flavor and it did not disappoint. I’d probably add a semi-soft cheese like Gruyère or a Fontina next time to achieve a smoother melt. Perhaps I should have added the cheese before the egg mixture as per the recipe — but you see I don’t follow instructions very well. Overall however, I think it came out beautifully. On a scale of 1-10, I’m giving it a 7 because I didn’t have enough eggs and the cheese didn’t melt very well.