I’m committed to having a Sara Kate kind of day. Sara Kate Gillingham-Ryan, that is. I was craving a frittata, which is a little weird because I never make frittatas. I’ve got nothing against eggs, by the way. In fact I make omelets all the time. But something about turning on the broiler gives me pause. Then I make an amazing recipe like this one from Sara Kate’s book Good Food to Share (courtesy of the publisher), and I wonder why I don’t make frittatas at least once a week. They come out of the oven bubbling and golden brown, aromatic with cheese, and what’s more tempting than that?
About this recipe, it’s called Herbed Spinach and Emmentaler Frittata. I’ll call my version Herbed-Up Frittata. You see, I didn’t buy enough spinach, but the recipe calls for only a tablespoon each of chopped basil, thyme and parsley. Since I had to buy full bunches of all the fresh herbs at the market anyway, I went crazy with the herb measures. Don’t even ask me how much basil I put in there because it was ridiculous. Of course it turned out great because Sara Kate’s recipes are totally trustworthy, and because frittatas are so versatile. I love this book. The only downside of this recipe… I couldn’t stop eating it.