Re: Eggs for dinner
I cook frittata on the stovetop until it sets, then pop it under the broiler to cook the top until it's browned and bubbly. It is the only dish I know that works perfectly at every temperature. It's delicious hot, delicious warm, delicious tepid, and damn delicious cold.
You can eat it as an entree for dinner then in a sammich the next day for lunch. It's not sloppy seconds, either. Bars in Italy do a brisk business selling frittata sandwiches.
Other favorites that work for non-breakfast include omelets, quiche, spaghetti alla carbonara, egg salad, egg drop soup or its Italian equivalent, stracciatella, and of course, the crack of the culinary universe, deviled eggs.
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