When my grandma used to stay with us, she always loved to make frittatas. She would gather up any leftover vegetables and potatoes from dinner the night before, and put them in a storage container for lunch.
Her frittatas were the best and I’d like to think that some of her culinary talents rubbed off on me. I mean, she was a great teacher.
She always prepared her eggs in a large pan, but recently I saw an article showing how to make individual omelets in a muffin tin.
With many mouths to feed (with many varying tastes and preferences) it is extremely convenient to be able to make multiple flavor combinations at a time.
Learn the best way to select, store, and prep green onions. They taste so fresh in this recipe!
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.