I didn’t leave for the grocery store until 5:45 tonight, and I still had dinner on the table by 7:15. Larry thought this frittata had more dill than last time, so he didn’t like it as much this time. I liked it, but I like dill. I used an egg substitute for seven of the eggs, plus two regular eggs. This is a nice dinner for a weeknight.
- Arugula, Feta and Dill Frittata (Fine Cooking #50, April/May 2002 p. 82b)
- Herb-Baby Lettuce Salad with Cherry Tomatoes, Balsamic Vinegar and Olive Oil
Oh, you’re so smart to use some substitute and some real eggs! I’m going to do that next time too. We love frittatas. I even like them leftover, but I know you’re not crazy about leftovers.
Were they your herbs & lettuces?
Well, since it was Jay I knew he wouldn’t eat it if it was all eggs. But I don’t know, real eggs give it a little more body, I think. He still complained. :)
The salad was this herb salad mix (in a bag) from Trader Joe’s. Baby lettuces and herbs – parsley, dill. Really nice. Larry said he needed garlic bread.
I buy the herb mix in a bag too. I love it. The one I get is from Earth…something.
I am going to make the crustless quiche from Fine Cooking tomorrow. Although I’ve already decided that frittatas are a much better idea. Too much cream, milk, + too few eggs in the quiche = too high fat, too low protein.
p.s. Yeah, garlic bread would be great with that. Then again, if Larry wanted it, he probably could have made it :)
The one in the lastest issue? I was looking at those yesterday. They look really good.