I’ve been meaning to post this recipe for a few days since I found it while scrolling through the New York Times blog Bitten.
I don’t love eggs—I usually order egg whites if I’m having anything besides sunny-side up, but egg yolks are a great source of protein and other nutrients. Sometimes my quasi-vegetarian side gets a little squeamish about the baby chick thing, but honestly, I really do love omelets and frittatas. I’m big into curious combinations of ingredients—throw a bunch of good-tasting stuff with some eggs in a pan, cook—awesome.
For this recipe, author Mark Bittman recommends using two or three eggs with three or four cups of vegetables instead of the usual proportion of six eggs and a cup or two of vegetables.
Sounds good to me.
Photo by Evan Sung for the New York Times
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