Bryan and I were given a bunch of farm fresh eggs, so I decided to make my first frittata today for our lunch. I followed tips and suggestions from The Kitchn, and my frittata came out beautifully!
I cooked down onion and garlic with a chopped sausage, and then threw in my leftover pesto cous cous from dinner the other night. I wilted handfuls of fresh spinach and topped it all with pecorino cheese, smoke paprika and seven eggs, beaten with salt and pepper.
I threw the oven safe skillet in the oven for about 8 minutes at 400 degrees to finish cooking the eggs.
I remembered how I burnt the hell out of my hand the last time I put my skillet in the oven, so I kept the non-ovensafe handle in an oven mitt after I carefully removed my frittata from the oven.
{safety first!}
So delicious! And so easy! This was incredibly quick to whip up, and I love that the variations on this simple dish are endless. I foresee many more frittatas in my future.
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