improvisational cooking is the best. the type when you raid your refrigerator and sniff through all your spices to hunt out that perfect combination of colors and tastes and textures. tonight was that night.
Potato, Mozzarella, and Green Bean Frittata
10 eggs 1 egg white (beaten)
1 small potato cut into thin slices
2 cups green beans
1 round mozzarella, cut into slices
1 cup asiago shredded cheese.
2 tsp rosemary
2 tsp thyme
2 tsp sage
salt
beat eggs, add spices and salt. butter a cast-iron skillet. barely cover bottom with egg mixture. cover bottom with potato slices (you should have a few left over). layer mozzarella slices, spread green beans. pour rest of egg mixture. cover with remaining potatoes, asiago cheese, and rosemary to taste. cook on medium heat until the edges begin to separate from the pan. broil (on high) until the cheese gets crispy.
the secret? cheese. lots and lots of cheese.
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