A mother-daughter conversation on food and cooking (mostly)

Friday, March 7, 2008

Tricolor Frittata

You know, I've made a lot of decent food in the last week, and I have some pretty pictures and longer posts knocking around, but our frittata dinner tonight was so simple and right that I'm having a hard time thinking about other food.

Sometimes frittata is perfect. It's substantial without being heavy or bulky; it's vegetable- and protein-laden; it's room temperature and creamy and mild and great with wine. And it's therapeutic, like a relief from major meals.

I used almost all the vegetables we had left, and tomorrow I will go to the farmers market and grocery store. So it worked out on that count, too.

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