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:
It’s not often that I bake. I tend more towards the savory side of things for every meal, including breakfast. But sometimes, you just need a sweet treat. And lately I’ve been baking more often. I’ve found an awesome cornbread recipe that I honestly don’t know how I’d improve upon (you my girl, Alex Guarnaschelli!). I’m working on an easy gluten-free brownie recipe that uses coconut flour instead of all purpose. And then there are these SimpleGinger-Spiced Apple Muffins.
I first whipped up a batch of these Sweet Potato Cardamom Pancakes last Tuesday night for dinner. They were so delish that I’ve already made them a second time. Nick and I don’t typically do breakfast for dinner, but it was just one of those nights…
Homemade coconut milk is pure unadulterated coconut flavor. As close to “straight from the source” as you can get without having to crack open a fresh coconut multiple times per week to get your fill.
Hey, I’m a small girl, I justcan’t handle cracking a coconut on a regular basis. Have you tried it? It’s TOUGH. (Oh, I do recommend it, though, because fresh coconut pulp is wondrous and the coconut water is even better.) If you ever see it on the menu at a Thai food restaurant –> order it.
Back to the topic at hand. It took me too long to discover this but I am on the homemade-coconut-milk-bandwagon 100% all the way! It’s by far the creamiest, most delicious, plant-based non-dairy milk ever. Woof, that’s a mouthful.