Ode to the Frittata!

Frittata. What is it you ask? It's the place where you put all of your leftovers...sort of.

Frittata, originally from Spain, is sort of like a quiche. But a frittata doesn't have milk or a crust, and the difference in the way a frittata is cooked gives it a different texture. Quiche tends to be lighter and fluffier, while a frittata is denser.

I love to make frittatas. They are so easy and delicious. I take whatever is leftover in my frigerator and throw it in a frying pan. Then I add 8 or so eggs that have been whisked. Cook on low right in the frying pan until it starts to form, then throw in the oven at 350 degrees. Cook until golden brown or all the egg on top is cooked. These are the usual suspects for my frittatas: onions, diced potatoes(sometimes sweet if it's a leftover) chicken, beef, ham, bacon, or sausage(or sometimes a mix of a few), garlic (minced or cloves), cheese, herbs like basil or rosemary.

When I'm going to someone's house or hosting brunch, and I want to be fancy, I use goat cheese, tomatoes, spinach, basil, garlic, potatoes, and chicken sausage(apple flavored).  I like to serve it a room temperature with a little Frank's Red Hot sauce.