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Tomato and cheese frittata from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 804) by Mark Bittman

  • Parmesan cheese
  • onions
  • eggs

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Notes about this recipe

  • Eat Your Books

    See recipe for suggested additions.

  • sturlington on December 11, 2012

    I cook my frittatas a bit differently (I finish them in the oven), but I do like the suggestions for variations here. Variations include cheese, tomato, sausage, pasta, Mexican and Greek. Can add almost any vegetable or meat: steamed spinach or chard; cooked asparagus, eggplant, zucchini or peppers; sauteed mushrooms; caramelized onions; leftover cooked potatoes; bacon or smoked fish; sun-dried tomatoes. p804

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