Ok, things have been a bit crazy lately. Mainly because I have been all over the place – I took separate trips to Ottawa, Chicago, and Detroit in 3.5 weeks. But it’s been amazing!
I’m trying to get back into my regular cooking routine, but in the meantime, y’all are going to get some random old recipes that I have had sitting here as drafts FOREVER. You don’t get any fun commentary about the recipe for now, ok? Just ingredients and instructions.
Deal with it. Now go cook some cabbage.
I have been told that there is a misconception in North America the preparation of a frittata. According to my Authentic Italian Source (AKA Piero), you DO NOT bake frittata. The word “frittata” derives from the Italian verb meaning “to fry” and so a proper Italian frittata is fried on the stove, not baked as I have always seen.
This is a really helpful fact when you do not have a dish that can both transfer from stove to oven and fit an entire frittata. Because then you can just cook your beautiful frittata on the stovetop. Which is what has happened here.
This is a extra special Project Yum post, because this frittata was made to share at a brunch with my former roommates, the lovely Ashley, Esther, and Micah. Esther was in Toronto visiting from her home of Vancouver, and so it was a very important occasion that called for brunch, the most refined of meals. Continue reading