I know this breakfast looks awfully similar to last week’s , but I promise, this is a different frittata. I ate it with warm pears (which I microwaved along with the frittata). What can I say? I like warm fruit!
This frittata raised the bar, and I know why: fresh basil! Fresh herbs are such a good way to mix things up and make them taste like you put a lot more effort into them than you actually did.
Other ingredients in this frittata:
organic bell peppers
organic onion
organic leek
local, organic applewood-smoked bacon
spinach
I know a lot of you are curious about how I make my frittatas, how they differ from other similar dishes like quiche or souffle. Last night, I filmed the making of this frittata so that I can put together a little cooking demo for all of you. Hopefully, I’ll have it ready to go some time next week. In the mean time, if you have any urgent cooking questions, hit me up on Twitter .
I know this breakfast looks awfully similar to last week’s , but I promise, this is a different frittata. I ate it with warm pears (which I microwaved along with the frittata). What can I say? I like warm fruit!
This frittata raised the bar, and I know why: fresh basil! Fresh herbs are such a good way to mix things up and make them taste like you put a lot more effort into them than you actually did.
Other ingredients in this frittata:
I know a lot of you are curious about how I make my frittatas, how they differ from other similar dishes like quiche or souffle. Last night, I filmed the making of this frittata so that I can put together a little cooking demo for all of you. Hopefully, I’ll have it ready to go some time next week. In the mean time, if you have any urgent cooking questions, hit me up on Twitter .