Muffins and pancakes are great, but sometimes, I just want an egg. More than just my usual fried or poached egg too — I want one with “stuff” in it! Enter the frittata, the omelet for people who don’t have the finesse to fold an omelet successfully.
One of the many things I love about Heidi Swanson’s blog, 1o1 Cookbooks, is that her recipes are never typical. I surely didn’t go to her site to find a frittata recipe with spinach and sun-dried tomatoes (not that I wouldn’t enjoy eating that!) and that’s definitely not what I found.
Heidi’s Tasty Frittata recipe is anything but run-of-the-mill, with its potatoes, zucchini, pumpkin seeds, goat cheese and cilantro chile sauce. Sometimes creativity can run out when creating a frittata recipe, but not Heidi’s.
Nope, those aren’t sausage slices in there (although it kind of makes you want to try that, doesn’t it?) — they are slices of beautiful pink-fleshed potatoes. Who knew a potato could be so feminine? And they can make a vegetarian dish hearty too. I’m guessing that between the egg and potato, you won’t feel hungry for a while after enjoying this frittata.
The best part about a frittata? Well, I guess that would be the taste, but big bonus points for being wheat-free. Actually, let’s make a list of everything great about a frittata:
Clacked by Debbie McDuffee
on Feb 08, 2009 @ 10:00 EST5EDT
