from The LA Times

Quick Dish

Goat cheese frittata

Goat cheese frittata

The classic frittata, an Italian omelet, let eggs do their thing unmolested.
Photo by Bill Hogan)

By Bill Daley
Chicago Tribune

It took Julia’s influential editor, Judith Jones, and her thoughtful book, “The Pleasures of Cooking for One,” to get me to slow down and let the eggs do their thing unmolested, as in the frittata, the Italian omelet.Simply mix into the eggs the ingredients you want, pour into a hot skillet and cook over low heat until set. Jones’ recipe was for one, of course; here I’ve expanded her frittata proportion to serve four.

[ click for recipe ]