Frittatas intimidate me. I have always known they are inherently easy, but for some reason they seemed too complicated to figure out and the idea of putting a pan from the stove INTO THE OVEN blew my mind. I mean, can you do that? (you can. as long as it's oven-safe, duh.)
Starting 2012 simply, I made a frittata. I am fond of Mark Bittman's recipes and he has a "more veggie, less egg" take on frittatas. Loaded up on asparagus, leeks, peas and spinach, the frittata came out very green. Green is good.
yum.
1 comment:
Melanie here! I enjoyed this piece, please email me--I have a question about your blog. MelanieLBowen[at]gmail[dot]com
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