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.