frittata, any which way

If you’ve never had a frittata before, just think of it as a fluffy, oven-baked open-faced omelette served in wide pie-style wedges and best accompanied by a crisp, fresh green salad and hunks of crusty rustic baguette for either lunch or dinner. No matter how you adorn it, the simple basics will always be the same: sauté the veggies first, pour in the frothy egg mixture, bake until set but jiggly!

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