Leftover Curry Frittata

I make a lot of curries; they’re flexible and amenable to creativity with whatever vegetables you have on hand. I’m not a big breakfast person, but I do occasionally make a frittata; it’s easier than most might think (and you don’t bother with a crust like quiche), as long as you have a skillet you can … Continue reading


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 … Continue reading