Frittata

Page 178

Cuisine: Italian | Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

This recipe is easy to make and even easier to customize - I've replaced the peppers with shredded carrot for a pepper allergic friend and it's just as good.

I love it because both my small boys will eat it (for supper no less!). I always add extra cheese (we're cheese lovers around here) and it's usually gouda or swiss because fontina does not live in my fridge. Also, fresh basil instead of dried is key to making this extra yummy.

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