Tomato and Cheese Frittata page 804

The key to a good frittata is a hot skillet.

Frittatas. I had never had one until a few months ago. It seemed easy, is a good use for those eggs I bought at the farmers market, is fast, and relatively healthy for you. Why not frittata?

The first frittata I made came from the Dinner A love Story cookbook. It involved ricotta and spinach and was delicious. This is a simpler version but in classic How To Cook Everything style there are numerous variations and additions to the flat omelet. We added bacon, because why not?

It was fast, it was easy, and it was good for us. I declare it a win.


Leave a comment

Filed under breakfast, eggs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s