So it’s safe to say I’m more than a day late on this post. Sorry about that, work got away from me a little this week. But as promised, here’s the frittata I was telling you about. I used a recipe from Heidi Swanson of 101 Cookbooks. I was given her latest cookbook for Christmas this year and I’ve enjoyed every recipe I’ve tried so far.
Making a frittata was fairly easy and it’s a flexible recipe that allows you to use whatever veggies are in season. I used new potatoes, shallots, peas and my farmer’s market eggs. One of the biggest things I liked about this recipe was that it allowed me to use up 10 of the 12 eggs! I always run into having about half a dozen left over after baking something or just making an omelet. They’ll sit there until i’m not sure when I bought them and then it’s just a waste of food. No longer!
Making this did get me thinking about some of my kitchen supplies. My skillet was a bit small and the straight sides made it difficult to run my spatula around the side to keep the edges from getting too brown. My spatula is also permanently curled on the end from forcing it…. maybe I just created the perfect frittata spatula