June 1, 2008 at 8:00AM
By Shauna James Ahern
| comment
Somehow, the name frittata intimidated me for years. It just sounded complicated. As soon as I went gluten-free, however, I started experimenting with every recipe that sounded beyond my reach. If it didn’t have gluten, I wanted to try it. Now, I make frittatas every week, at least. With fresh snow peas and goat cheese, they can be the quintessence of spring. Try chopped tomatoes, oregano, and fresh mozzarella for a pizza frittata. Or, you can make this one, which I threw together for our class picnic. There are endless variations on frittatas, the same way that any combination of eighteen students can add up to a different class.
comment
| permalink
| print
| email
|
share 
reddit
digg
Del.icio.us
facebook
newsvine
stumble
What is share?
reddit
digg
Del.icio.us
facebook
newsvine
stumble
What is share?
rss
