The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Chard Frittata
Page 166
(1 review)
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sturlington from Hillsborough, NC
I make frittatas frequently. It is an easy weeknight dinner. I do things slightly differently. I only use one pan, which makes for easier cleanup. I let the frittata mostly set on the stovetop, then move it under the broiler so it puffs up nicely. And I always add cheese just before broiling. We call it egg pizza!
(edited 8th October 2012) (0) comment (2) useful
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