Nathan I and had a friend over for brunch recently and we decided to try and make a frittata. We walked over to Bi-Rite market to pick up some super-fresh seasonal ingredients like asparagus, shiitake mushrooms, leeks, and farm fresh eggs. They have an outstanding cheese selection too, so we got some tasty fontina and the best parmesan I’ve tasted from a market. I was kind of daunted to make this because I’ve never even eaten a frittata, but it turned out to be super easy. You make everything in one pan which makes clean up pretty quick. I was completely won over by this dish – it’s something you can quickly whip up that looks and tastes elegant, yet rustic. It would be a perfect dish for Easter brunch.
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