Frittatas are one of the family’s favorite dinners. They get eggs from the Farm Share Program that are so beautiful, absolutely farm fresh and cage free. This recipe is from one of Yotam Ottolenghi’s cookbooks.
It calls for a head of cauliflower and what other vegetables you might want to add. Usually when I make a frittata, I add cubed potatoes and bacon. This time I left out the potatoes but did include the bacon although the recipe did not call for it. The seasonings were Dijon mustard , smoked paprika, and chives.
Normally I mix all the shredded cheese in with the beaten eggs. This time I saved out some cheese to spread on top at the end of baking. The recipe called for smoked scamorza cheese. I couldn’t find any so I used sharp cheddar and smoked gouda again instead.
We have a gigantic cast iron frying pan we use for 12 egg frittatas. Works perfectly.
It was just Apollo, John and I for dinner this week. Michelle left in the afternoon to attend a conference in Boston where she was presenting a talk on the research she has done regarding reducing violent crimes in urban areas. It was conference on Firearms in the United States: Engineering, Economic and Environmental Approaches for Addressing the Firearm Violence Epidemic. It was a private program at the Harvard Radcliffe Institute.
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