I had some friends over for brunch a few weeks ago and made my first frittata! I'm not a HUGE egg fan, something Jenni and I have in common, but did want to give this a try. It's a Spinach and Potato Frittata that I added cherry tomatoes to. I also used at least double the amount of spinach that this recipe calls for and had to finish it off in the oven because it didn't set on the stove. Oh, and don't forget the salt! It needs it. Scott ate it, like most things, with ketchup, and really liked it.
For this brunch party (and also for my own brunch birthday party in February!) I made Baked French Toast. Holy holy, this is good stuff. I make it with ONE stick of butter instead of two (OH Paula. . . ) and double the cinnamon in both the casserole as well as in the topping. No syrup needed. Delish!
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