I call this dish “Potato and Tomato Frittata,” even though that’s technically incorrect, because there’s also broccoli, sweet onions and basil up in the mix.
But “Broccoli, Sweet Onion, Basil, Potato and Tomato Frittata” doesn’t quite roll off the tongue as easily.
Yup, I still can’t cook, but I keep trying! — mostly because I get a kick out of taking pictures of what I make.
In another lifetime, I’d be a food photographer, and I would only accept payment from my clients in the form of food.
So, this frittata, I’ve made it a few times using a really easy recipe from thekitchn.com.
Seriously, even if you burn toast, you can make this. It’s that simple (and fast!). I like making it for dinner at the start of the week and then having the leftovers throughout the week for lunch.
From start to finish, I can get this on the table in less than 30 minutes.
To round out the meal this week, I added a mixed greens salad with strawberries, slivered almonds and shredded coconut, with a strawberry lemon basil dressing (here’s the recipe).
So. Dang. Good.