I make a frittata once a week, generally with whatever veggies in the fridge that are close to being on their last legs. They’re so easy to throw together, so beloved, and such a go-to for guests in our household that it’s kind of bananas that I haven’t thought to share with you! Please forgive me. I made you this caramelized onion and rapini frittata as a peace offering. (Toothy emoji smile) Rapini is a controversial vegetable, if veggies can be controversial. So if you’re on the “we hate it, it’s a bitter jerk” side, please substitute a green of your choosing (may I recommend lacinato kale, dandelion greens, collards, or beet greens as possible substitutions?) And if you’re short of time please go ahead and skip caramelizing the onions, it will be delicious and only take 1/2 the time. Lastly, my secret for amazing frittatas: nearly fill the pan with veggies. If it’s mostly yummy veggies with a bit of egg than you’re on the right track (so much nutrition, so much flavor!) And don’t forget to serve with hot sauce (preferred) or red pepper flakes! Ok then, have at it! xx- Sarah
