I was served my first frittata, an Italian dish, by a Spanish woman while I was visiting a Greek island. I loved the meal so much—and it’s affordable price on a backpacker’s budget—that I ate frittata daily during my stay.

Visualize this baked egg dish as a crustless quiche or open-face omelet. When I make it today, the core ingredients remain the same each time I enjoy it. I share that basic recipe this week in my Twice as Tasty column for the Flathead Beacon, but it’s just the start to what you can put into a frittata. During my initial weeklong frittata fest, the chef layered tomatoes and basil, peppers and greens, or eggplant and summer squash over this base, always with feta mixed in. At home, I might use mushrooms, arugula, asparagus, spinach, carrots, and chard, swapping in whatever cheese seems to fit best.

Learn more about making frittata and get the complete recipe for Golden Onion and Potato Frittata in my column.

Make it, share it.
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Twice as Tasty

I love breakfast foods, but I don’t always want to eat them first thing in the morning. Fortunately, egg-based main dishes are enjoyable almost any time of day, from a quick prework breakfast to a late-night snack. With frittata, you can reheat leftover slices in a toaster oven or munch on them at room temperature. A slice can be gobbled up on its own, used as a base for fresh ingredients, or served alongside a protein or salad for a fuller meal. It’s just as tasty between sips of coffee or tea as it is alongside a glass of shrub or wine.

Here are just a few other all-day breakfast recipes on the blog. You can find more in the recipe index.

• Three-Egg Omelet
• Spring Vegetable Quiche
• Sourdough Power Waffles
• Late-Season Tomato Pie
• Huckleberry and Cheese Crepes
• Buckwheat Porridge with Mushrooms and Eggs

You can also learn more about one of my other favorite ways to enjoy eggs all day—as a pickled snack—in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.