i (heart) frittatta

i thought quiche was the one of the greatest inventions.

i've transitioned to frittatta.

for one, no crust to worry about.

two? bake it. like a quiche.

the first frittatta i ever made, i made like the books say: skillet to oven. well i am converted: all oven baby.

tonight i made frittatta: my eggs (3), strauss organic milk (1 c.), asparagus (2 c.), chard (1 c.), zucchini (2 c.), onions, savory, and garlic. and i put some lovely purple dragon beans on the side.

and i followed Mark Bittman's plan, less egg, more veggie (if you couldn't tell.) i bet i could go even less egg. or i guess more veggie?