Every time I make a frittata, I find myself wondering why in the heck I don’t make frittatas more often.
I mean, what’s not to love? They’re stupidly easy to make, they don’t require any fancy ingredients or techniques, and the leftovers taste just as good (if not better) the next day.
And best of all, once you’ve mastered the basic recipe, you can pretty much throw in whatever odds and ends you’ve got kicking around in the crisper.
Honestly, the hardest thing about frittata is getting the spelling right. (Am I the only one who puts the double-t in the wrong place every. freakin’. TIME?)Continue Reading