This is not a food blog – there are many excellent ones out there – but… I can see how it begins, after the frittata I made this week. We had some cooked sausage, and a trace of sauce, left over from a spaghetti dinner Gary made for the neighbors. I decided to make a frittata.
I had always used leftover pasta for making frittatas before (we have Italian night every Sunday so I sometimes have leftovers to work with). This time I decided to use the sausage, onion, and zucchini – and to use a new method. Instead of cooking it in a frying pan and flipping the frittata onto a plate to cook the other side, I tried Fanny Farmer’s recipe on page 343 of the 1980 edition cookbook.
It turned out great. Why did I always do that slippery plate-flipping technique when I could just cook it for five minutes in an iron skillet and finish it off for three minutes in the broiler?
Ingredients, in order:
Onion, 1 medium, sliced
Garlic, 2 cloves crushed and removed
Zucchini, 1 sliced
Thyme, salt, and pepper
Tomato sauce, about 3 T.
You can see a list of my favorite food blogs on Photo Styling Workshops’ Link and Resources page.