Have you ever thought about what you couldn’t eat if one day you decided not to eat eggs! No more baked goods, no more mayo, no more pasta, no more chocolate mousse, no more caesar dressing, no more pancakes, no more french toast, no more meringue and plenty more “no mores” where those came from. The egg has been a fundamental ingredient in the development of cuisine since the beginning of time. It’s science!
Not kidding, there are people who have gotten PhD’s on the science of the egg. And sure the egg is fascinating. But more importantly, it’s delicious! And sometimes I have to remind myself that eggs aren’t just for breakfast. Take this roasted potato, broccoli rabe, and sausage frittata for example. Savory, rich, and packed with flavor, this was an exceptional dinner. And just like many of my favorite dishes, the frittata is ridiculously easy. You can take just about anything you have in your fridge, leftovers or fresh, throw it in with the eggs and cream (I used milk and ricotta since I didn’t have cream) and you’ve got yourself a delicious meal. And the best part of eating these eggs for dinner instead of breakfast…a glass of wine. (Blog catch phrase anyone?)