In praise of the frittata

[Jenise]

Maybe the best thing to come out of me learning to eat eggs (though limited to scrambled pretty much) is the discovery of the frittata and it's amazing usefulness in repurposing leftovers. Yesterday I took leftover tagliatelle from a shrimp scampi and leftover breakfast sausage from a few days before and dropped them into five beaten eggs with chopped tomato, several raw brussels sprouts chiffonaded, and diced red onion. Result? A heavenly brunch frittata which I topped with a drizzle of EVOO and fresh basil. No two are ever alike, and that's fun.

Frittata has always been a go to dish around here for nights I can't think of what I want. As you say, it's a magnet for whatever leftovers you might have or anything you can put your hands on.

Eggs are one of my favorite foods. I don't think a day goes by that I don't have at least one. My on-the-go breakfast is a couple of hard cooked eggs that I always have in my fridge.

I always have Momofuko eggs in my fridge, love them.

[Jenise]

What'a a momofuko egg, Karen?

We had another frittata yesterday, because I had 1) more taglialini (not tagliatelle as previously reported), and a head of that small frilly cauliflower called fioretti, or something like that. Just those two items and a scoop of chopped calabrian chiles made a pretty fine frittata.

Momofuku eggs are their take on Chinese soy sauce eggs. These are eggs that are boiled, peeled, then marinated in a soy sauce-based mixture.

-Paul W.