This Frittata was prepared in a cast iron skillet, so that I could finish it in the oven. Additional ingredients were: Italian sausage, mushroom, garlic, bell pepper, spinach, fresh basil, oregano, fennel seed, red pepper flakes, cheddar and parmesan-reggiano cheeses.
Earlier today I watched this rather pedantic, condescending cooking show, “Food for Thought with Claire Thomas.” While she’s beautiful and quite possibly a wonderful person, I found it annoying; even the name of her blog: “The Kitchy Kitchen?” Ugh.
Anyway, here’s a video clip from the show: Farmer’s Market Frittata (sic).
I hadn’t made a frittata before, so here it is. Take that, Claire Thomas; thanks for teaching me something.
Here’s her recipe for reference:
I just watched Claire Thomas’s show for the first time. She is the most condescending and annoying host ever. This looks good!
Well, “most” is a strong word. Her show is 100 times better than my cooking videos. :-)
Also, she scooped me on one of my favorite starts to the day, since childhood (thanks to my California cousins): avocado on toast.
The complicated recipe can be found here:
plus video! http://thekitchykitchen.blogspot.com/2012/02/food-for-thought-snacks-on-snacks.html
(By the way, it’s a lot easier to use a spoon to remove “slices” from an avocado half.)
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