fair-weather frittata

the fair-weather jew that i am opted out of fasting this year.
so i made a frittata.
because i had time {for the first morning in way too long}, because there is nary an egg shortage in my kitchen, and because frittatas are the kind of thing that are just perfect for using up some about-to-go-bad veggies.
oh! and i had never made a frittata.
turns out i am a swell as fuck frittata maker!

the concoction i made this morning is loosely based on alice waters' recipe. kinda. not really.


olive oil
an onion, or two. chopped.
veggies {i used a tomato and a few handfuls of roommate spinach}
8 eggs
salt + pepper
a pinch of cayenne
4 cloves of garlic, chopped.
herbies {i used rosemary and thyme}
marinara, maybe
mustard, maybe


preheat oven to 350.
heat about two tablespoons of olive oil in an oven-proof pan over medium heat, add onion and cook until onions are soft and transparent. add veggies and cook for a few minutes. remove everything from the pan and set aside.
in a large bowl, whisk together the eggs, salt, pepper, cayenne, and garlic.
heat another two tablespoons in the pan over medium heat. add egg mixture. let it firm up a bit on the bottom. lift up the edges to let some of the liquidy part spill under and get some love as well. add the veggies on top and tilt the pan around a little so that the egg gets all up in em. sprinkle the herbies on top.
put her in the oven for 7-10 minutes, until the top firms up.
serve with marinara.
and the mustard is for if you burn yourself terribly like i did... because it's difficult to remember that a panhandle is that hot and because slathering a mustard on a burn really does make it better.