Frittata
In addition to the apple crisp, Connie and I made a frittata with onion, green pepper, tomatoes, and some cheese. Although I just did a little reading about frittatas, and I don't really think we made a true frittata. We whisked together eggs, milk (actually I used a little yogurt and water), s&p, and the filling, and then poured this into a dish and popped it in a hot oven, and let it bake until it was set.
I read that a real fritatta is poured in a hot skillet and started on the stove top, then finished in the oven. Maybe I will try this next time.
Carla originally turned me on to frittatas. I'm not really sure if I even knew what they were until Carla started making huge vats of frittata for the hungry-hungry hippies of Oberlin.
1 comment:
A testament to Mary Cat's charisma in the food department:
I used to make fritattas in a professional capacity. We would start them in a skillet, and then put them in the oven, just as Mary Cat describes.
But, at dinner time last night, I was under Mary Cat's thrall and assumed that she knew a better way to make a fritatta, and this was it.
This is a valuable lesson for an (almost) election year. Charismatic leaders are dangerous!
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