Frittata

I am so in love with frittatas, they are quick, easy, full of protein, and the perfect clean-out-your-frig meal.
Make a salad while it's baking and you've got dinner in under 30 minutes.

I loosely followed Art Smith's (Back toThe Table) recipe:
Preheat oven to 350. Saute some veggies of your choice (tonight it was sundried tomatoes, grated zucchini, mushrooms, onions, and a dash of  Italian seasoning), beat 8 eggs, add in some Parmesan cheese (a handful or so), pour the eggs/cheese over the veggies and let set for 3 minutes, then pop in oven for 15 minutes. Voila!

Here's another recipe: http://zucchini-fritatta.com/index.html

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While in Whole Foods this evening gathering my frittata ingredients, I thought I'd pick up some chocolate for dessert. They were out of my favorite, the Chocopologie Hawaiian Sea Salt and Burnt Caramel, but Michelle very kindly (and unexpectedly!) comped me some local (Raleigh) sea salt caramel truffles by Azurelise and they are delightful. I need to write Whole Foods and mention her outstanding customer service.

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