Frittata, It’s What’s for Dinner


A spur of the moment creation using spinach and onion from the organic farm box, eggs, goat cheese, bacon, and milk (all of which I had in the fridge), some salt, pepper and sage. Cooked it up in the skillet, baked it in the oven, and it was delicious. A great new stand-by dinner, perfect for using up random veggies.

4 thoughts on “Frittata, It’s What’s for Dinner

  1. Mike — Absolutely!
    Alison — You can add (or subtract) a variety of ingredient but it would be hard to get around the eggs.
    Jen said it tasted like a quiche without the crust, which was pretty spot on. The left-overs heated up well for dinner the next night, but it would have been just as good for breakfast.

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