Fresh Eggs

Someone was nice enough to give us a bunch of eggs from their farm today.

Initially I was going to make a tart with tomatoes, goat cheese and rosemary that was recently featured in the NYtimes.

I had such trouble with the crust that instead we winged it and made a soufflé frittata that was a sort of hybrid of recipes.

It turned out surprising well.  Really tasty. 

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