What can I say about frittatas? Actually, I could probably say quite a bit, but any anecdotal quips I might have regarding my love for them would invariably boil down to three main characteristics: they're delicious, easy, and versatile. Here are some more words of affirmtion in case you don't believe me:
Delicious - that one doesn't take a whole lot of explaining. If you've ever had a frittata, most likely you're on board with this statement.
Easy - I guess this could be debatable depending on what you would consider easy. I usually consider things to be easy if there aren't too many ingredients, steps, or time involved. This particular recipe meets at least two of those three requirements, so I think we're good there as well.
Versatile - that's a no-brainer. You can pretty much throw any suitable ingredients you have in your fridge into this thing and it will turn out great; it's kind of like soup that way. Also anything that can be prepared for breakfast, lunch, and dinner is a winner in my book. The only other food I can think of that has a similar versatility is cold pizza - I once ate leftover pizza for breakfast, lunch, and dinner the next day. I'm not necessarily proud of this achievement, but it was delicious nonetheless.
Now that we're on the same page, let's take a closer look.
1 cup asiago cheese
1/2 tsp basil
salt and pepper to taste
1 tbs butter
10 small heirloom tomatoes, cut in halves or quarters (grape tomatoes work just as well if you can't get your hands on heirlooms)
1 med yellow onion, diced
1 garlic clove, diced
1 container white mushrooms, sliced
Serving size: 6-8
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