(the ravings of a serial crafter & stereotypical seattleite)
Tuesday, March 8, 2011
Eggs are one of my favorite things to eat - for breakfast, lunch, or dinner (especially if they come from my co-worker Mike's farm).
The scrumptious Spinach-Arugula Frittata pictured above makes a fantastic weeknight dinner since it has few ingredients and minimal chopping, which means you can whip it up in 30 minutes or less (woo-hoo!).
And - no need to fret over calories or flavor. Egg whites keep the frittata nice and light, and peppers give it just the right a kick.