Okay, so I don’t have a nice, long, thought-out post for you today about how I: went to the farmer’s market and found one great ingredient that made this recipe/found a method of cooking that revolutionized the way I do things in the kitchen/read a cookbook that inspired me to make something new and adventurous.
I was hungry, and I just had to eat right away so I needed to make something quick.
The ingredients in this frittata are serendipitous—they’re just about everything that happened to be in my fridge, and they worked great together. So I took a couple of photos and wrote down what I did.
I know. I know. But it tastes good!
You might think that there’s too much courgette in this, but it makes the frittata moist and fulfilling—I hate it when it’s too eggy. You’ll also notice that I transfer the courgettes from one pan to another; that’s just because it’s best not to overcrowd them while they’re cooking.