I’m having a bit of a Frittata Moment these days. In my opinion, a delicious frittata makes for the perfect “anytime” meal. It couldn’t be easier to throw together, and seems perfectly appropriate for breakfast, lunch, or a light dinner. It’s a great way to use up all those random leftover veggies you’re not sure what to do with at the end of the week, and requires very little effort to make. 

I recently tried this recipe from Giada and loved it. I added mushrooms and fresh basil (because I had some I wanted to use up), and substituted goat cheese for the fontina (again, because it’s what I had on hand). The whole point of making a dish like this is to avoid fussing. Use what you’ve got. Improvise. 

I added the basil and cheese just before popping it under the broiler. 

And took it out once it was fully set and nice and brown on top.  

A little side salad thrown together from the last of the greens, and voila – it was de-lish! 

Tired of your usual dinner or cocktail party-throwing routine? A weekend brunch is the perfect way to shake things up. Serve this hearty frittata with simple side greens, a big bowl of fruit salad, and a pitcher of mimosas, and you’re good to go!