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dinner : my first frittata



Wednesday night is usually omelet night at our house, but I was really in the mood to step things up with a frittata.  I'd been wanting to do this for a while, but I've never been very keen on trying things that involve the oven, as it usually requires:
  1. Unloading all the pots and pans I usually store in the oven and piling them on the living room floor
  2. Making a roasting hot apartment even more roasting hot (I don't mind this so much, but the man complains)
  3. Losing sight of my food for more than a few minutes - I'm a bit of a kitchen control freak
At any rate, I put those concerns aside and got to the business of making this lovely frittata.  As far as instructions go, Alton Brown has never failed me, so I followed the method outlined here, and substituted the following fillings:

grated parmesan
baby kale and chopped tomatoes, sauteed
shredded mozzarella (added right before placing the pan under the broiler)

The result was a wonderful mix of textures - tender, fluffy, creamy, gooey, juicy and crunchy all at the same time!

While I probably won't be making this every week, I will most certainly be revisiting this recipe again, so that I can experiment with different fillings and ratios of whole egg to egg white.  It's so wonderful to be able to step out of my comfort zone and discover that a new twist on a weeknight staple isn't quite the daunting task I made it out to be.

However, shoving all those pots and pans back into the oven, that's another story!
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