Bon Appetit Magazine, May 2011, p. 58
4.8 stars
I have to be honest that I planned this dish for a Friday meal during Lent, and then we didn't make it. I thought about repurposing the ingredients for another dish and then thought -- no, we have all the ingredients, let's just make it. I'm so glad we did as this was a GREAT frittata recipe.
While the ingredient list looks interesting (cumin and feta?) and that the dish would be ok, it was DELICIOUS. Restaurant-worthy. Plus, it was super easy to make! The cumin gave this dish an unexpected level of flavor. Will be making this again for sure. We had this for dinner, but this would be a wonderful brunch dish as well.
Ingredients: assorted mushrooms, poblano chile, scallions or chives, feta, eggs, cilantro, cumin, extra-virgin olive oil, Kosher salt, pepper
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