Monday, February 18, 2008

Back to Basics

The frittata has to be THE most simple, versatile meal in one pan there is. Saute up any veggies (and/or meat) that are starting to wilt in your crisper, add some herbs or seasoning, then pour over lightly beaten eggs and pop under the broiler. Easy as pie...egg pie! My version today has prosciutto, peas (both from the freezer), parmesan, basil and garlic.

No comments: