06.10.08: Frittata and chard

He gussied up Nigella's spanish omelet (known 'round these parts as a frittata) with thin slices of chorizo and red leicester cheese, heated up the remnants of last nite's chard, and called upon the radish, the avo, the baby fennel, the cherry tom, and the mixed leaf to do their enzymatic duty as salad.

SHE SAYS: Most satisfying, this humble potato-and-egg skillet combo - just moist enough, nicely browned, and a good balance of salty chorizo and cheese to mellow spring onion and yellow pepper. Salad was a crisp reminder of the happy need for good fresh veg, while the chard once again surprised and delighted with its sweetness, even when warmed over.

HE SAYS: A posh omelet on a Monday night tasted just right. I secretly added some cheddar and a few sprinkles of Parmesan to make it the trifecta of cheesiness. The chorizo added its usual deep spicy lushness to the mix while the grilled yellow pepper turned out distinctly shweet and yummy. The chard was a plain but pleasant distraction from the headliner, and the salad with the crunchy radishes and baby fennel gave my teeth a good work out and my cheeks a healthy glow.