We ran a quick errand after work, and by the time we got home, we were starving.  I had planned to make a frittata from Local Flavors, but lacking the ricotta the recipe required, I opted to just fly by the seat of my pants.  And you know what, it was a damned good frittata.

Tonight’s frittata was a riff on the basic recipe I gave you last month.  We had a few boiled new potatoes, half an onion, and a knob of goat cheese left over from other meals, so the cheese was whisked in with five eggs, while the potato and onion were sliced up along with a yellow squash and sauteed in the last of the butter.  After adding the egg-cheese mixture, I ran a silicone spatula around the edges to keep everything from sticking, then transferred the pan to the oven for a couple of minutes under the broiler.

The frittata pictured above isn’t the one we ate tonight, but it’s pretty close.  I have to tell you, though, that in the moment of truth, tonight’s frittata flipped out of the pan beautifully.  And then we ate it right up.