I learned to make these eggy disks not long after moving to Italy because I loved eating them. Though called frittata in Italy, they bear little resemblance to any of the thick frittatas often served for brunch in the States. It’s basically a very thin, herb-packed omelet that is cooked like a pancake—sizzled on one side until a golden crust forms, cooked over low heat until the top sets, then flipped with a wide spatula and browned on the other side.
This fish-enhanced garlic soup is the humblest soup and also one of the most flavorful.
Who doesn’t love a deviled egg?
Ingredients
This bowl is perfect as a lazy breakfast or brunch for two.
This is easily a meal in itself.
Dough
This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.