Breakfast is my favorite meal of the day and I could eat it any time of day. I figured it's also high time for another breakfast-related post. My inspiration: the wonderful produce available this time of year and my deep affection for egg-based breakfast/brunch foods. I hit up my local produce stand, then got in the kitchen and got my frittata on!
This frittata recipe is super simple, even easier then making an omelet and without all the flipping and fuss. I love the array of colorful vegetables that are now available at the produce stands and just about all of them would be great in this dish. I used almost every color in the rainbow in my frittata: a yellow tomato, red cubanelle pepper (comparable to a bell pepper, but a bit sweeter), verdent spinach and arugula, and red (actually, purple) onion.
This article appears in Mar 18-24, 2009.