Why don’t I make frittatas every weekend?
Giada has this recipe in the antipasti section of Everyday Italian. In my book — that I will never write — frittata belongs in the brunch aisle.
Brown some potatoes with onion and add the rest: basil, Parmesan, prosciutto, and eggs whisked with whipping cream to make them light and fluffy.
This version of the recipe turns it into a sandwich. What a great idea.
Eat Well and Savor.