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.Keep Reading