Okay so this frittata feature has been a long time coming and I’m sorry I’ve been holding out on you and it’s totally not you, it’s me. But here’s the thing. Frittatas are workweek life savers. Period.
Here are eight reasons why I (and you should, too!) make a frittata at least once a week:
Am I the only one who takes note of something I do and then gets really really happy with the prospect of doing that same thing repeatedly, at the same time and the same day of every week? I get excited when I’ve come across a promising new routine. Gleeful even.
Broiling is not a method I’ve used often, in my own kitchen, in cooking over the last 10 years. Probably because I’ve lived in rentals for that long and the broil setup on each unfortunately-electric-not-gas and usually-at-least-30-years-old oven I’ve encountered was different and unfamiliar and misunderstood and therefore overlooked. What does it mean to turn on the broiler? How come there is no preheating required? Where does the broiler heat source come from, the top or the bottom of the oven? Where do I put my oven rack for best broiling results?
The humble black bean has been the most versatile staple food in our pantry these days. Tiny in size in its dried form, the little legume cooks up plump and perfectly creamy on the inside with a bit of chew to the skin on the outside. I cook my black beans low and slow in the oven (or on the stovetop) in the largest, heaviest pot I’ve got; my dutch oven. I have a big orange 6-quart’er which I’ve nicknamed The Pumpkin. Cheers for creativity and for naming cookware!