You say “frittata,” I say “gimme”: especially when it tastes like the lovechild of a BLT and a piece of pizza (without the carbs and the gluten.) A frittata is every savvy hostess’s secret weapon when it comes to serving brunch to a crowd. A few veggies sautéed in a skillet, in go the eggs, a sprinkle of cheese on top, and then it all magically melds together in the oven while you’re freed up to go hang out with your guests and drink mimosas. I’ve made a frittatas a million ways, and this simple version is pretty hard to beat. Ripe summer heirloom tomatoes and basil practically beg to be shown off in such a fresh way, and even just a little bit of bacon makes it feel decadent. Oh and did I mention this makes a perfect dinner, too? When my fridge is looking empty and I don’t feel ...read the rest of the story here
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