I've been making what I called frittatas for a while, but they were just basically open-faced omelets. What's the difference? You actually finish a frittata in the oven.
Wow, was this easy and delicious! Five eggs scrambled in a cast iron skillet started on the stove top and cooked until almost done but still a little runny on top. I had a mixture of tomatoes, artichoke hearts and garlic leftover from last night's pasta, so I topped it with that and some string cheese (the only mild cheese I had on hand) and Parmesan cheese. Popped it under the broiler for a few minutes until the eggs set.
Served with fresh coffee, toast and the rhubarb preserves I made yesterday.
Mmm, it's nice to have time off during the week!
No comments:
Post a Comment