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A frittata is the kitchen sink of recipes, something of an open-faced omelette with any variety of fillings. You can throw in all the bits and bobs in your refrigerator and come up with the perfect brunch, lunch, or dinner. With my love of eggs, I don’t know why I didn’t discover it sooner. It was B. who taught me the beauty of the frittata several months back, and I have been making them regularly ever since.
Because of its cooking method, the frittata is quite unlike omelettes of any other ilk, its texture far superior in my humble opinion. It has a firmness to it, yet a good frittata is never dry or spongy. As for what goes inside of one, well, anything goes, which is why I’m not going to post a recipe here per se, but rather…
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