Frittatas and us go way back. The proof is in the photo reel.
A favorite for Sunday breakfast, frittata is honestly great at all times of day.
Frittatas are the perfect combination of fresh and fluffy, always looking elevated and brunch ready even though they are basically just a lazy hash casserole. They can be damned – loaded with cheese and meats – or light, springy, and veg-heavy, depending on your season.
Born from leftovers and spare ingredients during busy cross country seasons, this frittata formula will never fail to fill you. Once you understand the concept, you can make them 52 ways to Sunday.
We’ve even cooked a frittata on the campfire!
The basic principles: saute vegetables on the stovetop. Make an egg base. Add the egg and cheese to your veggies. Finish for a few minutes under the broiler. Presto!
For routine success:
Before turning on the heat
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