Frittatas for Two



Tom and I agree on a lot of things, but one of those things is not brunch.

Tom loathes brunch. He actually doesn’t loathe brunch so much as he loathes the idea of brunch. He dislikes the crowds (most good brunch places by us always have a line) and, honestly, I think he just dislikes the word. We rarely go out to brunch, much to my dismay.

Recently, we went to a wedding out of town where I was able to force him into brunch the next day, since we didn’t have anything else to eat (though, truth be told, it was really more like breakfast because it turns out that even sans toddler, we wake up too damn early).

I ended up having a wood-fired frittata, which I really loved, and this is a take on that frittata. It has sausage, mushrooms, roasted red peppers, spinach, and goat cheese. All lovely things, really. I don’t make frittatas terribly often and when I do, I tend to stick with just one or two mix-ins. And I have no idea why. These are packed with great ingredients, and are pretty, too!

You can easily make a normal sized frittata out of this by doubling the recipe for a standard 10-12″ pan. If  you’re making it in a large 12″ cast iron skillet, you may want to triple the recipe so you don’t end up with a very thin frittata.

Frittatas for Two