Sauce for dry frittata
I made a mushroom frittata last night and overcooked it. We will eat the second half tonight. To improve it, I’m thinking of sauteing mushrooms and scallions for a “sauce.” Does anyone have a better idea?
Thanks for your help! Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude