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April 12, 2019

Kasey à la mode: Frittatas

The Frittata is a versatile dish that's just what you want when you don't want an omelette exactly. Maybe because it's lunch or dinner and you're ready for a creamy, cheesy meal that's not ashamed to put eggs front and center in the entree; photo by Kasey Rogers.
The Frittata is a versatile dish that's just what you want when you don't want an omelette exactly. Maybe because it's lunch or dinner and you're ready for a creamy, cheesy meal that's not ashamed to put eggs front and center in the entree; photo by Kasey Rogers.

When I woke up early this morning, I was starving. After making a pot of coffee, I began hunting around in the fridge. I knew my twins wouldn’t be ready for breakfast for hours. I certainly didn’t want to wait that long! I wasn’t about to chastise them for sleeping in a while because they’re on spring break from college. But I also didn’t want to be in the kitchen all day either. The spring weather was calling me outdoors, and I wanted to head out as soon as I could. 

I found some sautéed mushrooms, a bit of baby spinach and a few pieces of cooked bacon. Soon I was cracking some eggs to make a frittata. It’s a great way to use leftovers for a quick meal for any time of day. The list of things that can be used in a frittata is long and varied. One of my favorites is asparagus, but I never have any left over. I sometimes cook specific ingredients to make this dish, but that’s rare. This dish is my “throw whatever I have available that will taste good together” kind of meal. I like that about a Frittata. 

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