A tasty fate for leftover veggies
What’s the best thing about big holiday meals (like Thanksgiving, for instance)? Leftovers, I’d say.
One of the best ways to use leftover veggies is to mix them into a frittata. If you don’t know frittatas, you should—they’re a baked egg mixture that you start on the stovetop (in a heatproof skillet), then finish in the oven. They resemble omelets, but are much easier to make for most people. They’re also exceptionally versatile—tasty when eaten hot, cold, or in between.
If you serve Brussels sprouts for Thanksgiving, chances are you’ll have some left over—because who loads up on veggies when the table is groaning with turkey and dressing? You probably wouldn’t think of eating those little cabbagettes for breakfast. But bake them into a frittata, and you could. Or just wait until lunch or dinner, because frittatas are perfect anytime.
In fact, this dish is so good, you may find yourself cooking Brussels sprouts more often. Just so you’ll have some on hand for your next frittata.
Recipe: Frittata with Brussels Sprouts
Way back when I was a baby blogger, two of my first posts were on frittatas: Red Pepper and Onion Frittata and Ham, Bacon, and Cheddar Frittata. The info in those posts still is pretty good—but man, have my pictures and recipe writing come a long way! Take a peek if you want a good laugh.
The frittata I’m making today uses leftover Hashed Brussels Sprouts. But don't worry, you can use Brussels sprouts that have been prepared in other ways too (see Notes). I find it easiest to make this dish in a nonstick skillet, but any ovenproof skillet will work.
Prep time for this recipe is 10 to 15 minutes, with cooking time of about 20 minutes (the frittata takes 10–12 minutes to cook, but you need to sauté onions first). So you can have this dish on the table within half an hour or so.
This recipe serves 4 to 6. Leftovers keep in the refrigerator for a few days if well wrapped.
- 1 medium yellow onion (a cup or a bit less when sliced; may substitute red or white onion)
- 2 - 3 cloves of garlic (or to taste)
- 1 - 2 tablespoons olive oil (I use “pure” olive oil—the cheap stuff; can substitute butter or a neutral oil, like canola)
- ~¾ teaspoon Kosher salt (about half that if using regular table salt; or to taste)
- ~¼ teaspoon freshly ground black pepper
- 8 large eggs (consider using pasteurized; see Notes)
- ¼ cup milk or cream (optional)
- 2 - 3 squirts of sriracha sauce (or to taste; or substitute ¼ teaspoon of another hot sauce)
- ~½ ounce grated Parmesan cheese (about ½ cup tightly packed; exact quantity not critical, so suit your own taste)
- 4 ounces grated cheddar cheese (the sharper the better, IMO)
- additional pinches of salt and black pepper
- 1 teaspoon dried thyme (or 2 teaspoons chopped fresh thyme)
- ~3 cups leftover hashed Brussels sprouts (may use Brussels sprouts prepared another way; see Notes)
- garnish of chopped parsley or a squirt of sriracha sauce (optional)
- Preheat oven to 400 degrees F.
- Peel the onion and slice it in half through the poles; then cut it into thin slices.
- Peel the garlic, then mince it finely or cut it into thin slices.
- Place a 10-inch ovenproof skillet (preferably nonstick) on the stovetop, and turn the burner to medium. When the skillet is heated, add the oil. Once the oil is hot (about 10 to 15 seconds—it’ll shimmer), add the onion and garlic. Season with salt and pepper. Reduce the heat and cook until the onions are soft and translucent (about 8 minutes).
- Meanwhile, crack the eggs into a medium mixing bowl. Beat the eggs, then add the milk or cream (if using). Add squirts of sriracha sauce. Grate the Parmesan and the cheddar cheese (see Notes). Add the Parmesan (but not the cheddar—see Notes) to the egg mixture, along with a few pinches of salt and black pepper; beat to combine.
- By this time, the onion should be getting translucent. Bump the stovetop heat back up to medium. Add the thyme and the leftover Brussels sprouts to the onion. Heat for a minute to warm the Brussels sprouts. Spread the cheddar cheese over the Brussels sprouts in the skillet (see Notes), then pour on the egg mixture. If necessary, shake the pan to distribute the egg mixture evenly, then cook for about a minute (until the edges just start to set). It’s OK if a few bits of cheddar cheese poke above the surface of the egg mixture—they’ll melt and brown as they cook.
- Turn off the stovetop and move the skillet to the oven. Set a timer for 9 minutes.
- Bake the frittata until the egg mixture is set and puffy. (This usually takes 10 to 12 minutes, but I always start checking at 9 minutes to be safe.) If you want to brown the top of the frittata, run it under the broiler for a minute or two. Be aware that most manufacturers of nonstick cookware advise against this because intense broiler heat can damage nonstick surfaces. I do it anyway, although I realize I’m probably shortening the life of my skillets.
- Remove the frittata from the oven. To serve, cut the frittata into wedges and remove from the skillet. Add a sprinkle of freshly chopped parsley for garnish, if you like. Better yet, squirt on some sriracha sauce for extra color and flavor.
- We list milk/cream as optional ingredients because adding them to the eggs isn’t strictly necessary. But it does add some body to the frittata.
- Eggs carry a slight (but real) risk of salmonella. So we suggest using pasteurized eggs when making any type of dish that you might taste raw. Although it’s unlikely the eggs you buy will be infected, why take the risk? Especially since you may want to taste the frittata batter to test the seasoning level.
- You can often identify pasteurized eggs by the red “P” that’s stamped on them.
- I like cheesy frittatas, so I often add more Parmesan than what’s specified in the ingredient list. Parmesan adds a nice sharp note that I find appealing.
- I usually spread the cheddar cheese on top of the skillet mixture because it’s easier to distribute evenly over the entire frittata this way. But if you want, you can mix it with the eggs in Step 5 at the same time you add the Parmesan cheese.
- I always buy Parmesan in chunks and grate it myself. Recently, however, I’ve been buying packaged cheddar cheese that’s pre-grated. For a dish like this one, I usually buy the supermarket brand. I’ve taste-tested our local store’s packaged brand against chunk cheddar that I’ve grated myself—and I can’t tell the difference. Plus, the already-grated cheddar is slightly cheaper than the chunk cheese, at least in the market where I shop. Weird.
- I like thyme in frittatas, but feel free to substitute another herb. Or leave this ingredient out entirely.
- You can use any type of cooked Brussels sprouts in this dish—though the frittata will of course pick up any flavoring that’s present in the original preparation. Roast Brussels Sprouts would be great in this dish, as would steamed ones. Just give them a rough chop before adding them to the skillet in Step 6.
- I have cooked frittatas in both nonstick and iron skillets. I think the iron ones cook a little more evenly. But it’s a easier to get the frittata out of a nonstick skillet, so that's what I usually use.
- Want to move the whole frittata to a serving plate before cutting it? Just invert your plate over the top of the skillet, then flip it to unmold the frittata. Too fancy for me, but it does look pretty.
- Frittatas are great hot from the oven, but they’re also good at room temperature. They reheat nicely in the microwave.
- Brussels sprouts can turn nasty if they’re overcooked. The ones you’re using in this recipe are already cooked, so you don't want to leave them in the heat any longer than necessary. Be sure to take this frittata out of the oven as soon as it looks done.
“Thanksgiving will be in the rearview mirror soon,” said Mrs Kitchen Riffs.
“Yes,” I said. “Time to think about the next big holiday.”
“Shall we do cookies and cocktails again for the month of December?”
“Absolutely!” I said. “We had a blast doing that last year. From now through Christmas, we can post a holiday-appropriate cookie and cocktail recipe each week.”
“Works for me,” said Mrs K R. “This time of year is prime baking season.”
“And liquor stores do their briskest business between now and January 1,” I said.
“Lots of partying in December.”
“Which means plenty of eating and drinking,” I added.
“That’s our kind of month,” said Mrs K R.
December, here we come!
You may also enjoy reading about:
Hashed Brussels Sprouts
Roast Brussels Sprouts
Frittata with Red Pepper and Onion
Frittat with Ham, Bacon, and Cheddar
Or check out the index for more recipes
Aren't frittatas and omelettes amazing for using up leftovers? I love it, I do the exact same thing with leftover boiled potatoes or other greens. We don't celebrate Thanksgiving here in Australia but it's been wonderful reading about everyone else's Thanksgiving work up towards the weekend. I hope that you and the family celebrate tremendously John!
Hi Laura, frittatas are the perfect way to use leftovers! We're looking forward to a great celebration tomorrow. Thanks for the comment.
This is the best way to use leftover like veggies, ham, and of course bacon. :). Love the look of that frittata - delicious. Wish you and the family a Happy Thanksgiving. Take care John. :)
Lucky you, so many delicious leftovers. I envy you :)
Hi Ray, ham and bacon are wonderful in frittatas! Hope you have a great Thanksgiving too, and thanks for the comment.
Hi Marta, it's fun having tons of leftovers! Thanks for the comment.
Hi John , this frittata is a winner , so colorful and full of the good stuff . It's a shame I can't pitch my tent by the kitchen window , I will keep and eye out for the cocktails and cookies . Have a wonderful and safe Thanksgiving . Thanks for sharing :).
Hi Nee, it is too bad you can't pitch your tent by the kitchen window! Kinda cold for that at this time of the year. ;-) Thanks for the comment, and have a great Thanksgiving!
I'm going to plan on having leftover Brussels Sprouts! This sounds like the perfect Friday breakfast! Have a great Thanksgiving, John and to Mrs. KR! Can't wait for cookies and cocktails. I do think that would be the name of a good bar!
I must be one of the strange ones because I actually eat straight up Brussels Sprouts for breakfast :) I prefer to have them bubble and squeaked if i have potatoes. Now, I have this recipe which means I can add them to eggs! Frittatas are great for leftover veggies! Thanks for the inspiration John. A very Happy Thanksgiving to you and Mrs KR!
I wasn't sure about this but after reading the post, I'm convinced it will taste awesome! Happy Thanksgiving to you and Mrs K R . I'm looking forward to your December posts :)
I've never thought about combining eggs + brussel sprouts before, but I can see it working now! Hopefully we'll have some leftover :-) Happy Thanksgiving!
Hi Abbe, cookies and cocktails would indeed make a great bar! ;-) Thanks for the comment, and Happy Hanukkah and Happy Thanksgiving!
Hi Nazneen, I'll actually eat leftover veggies for breakfast too sometimes! But they're better in a frittata. Thanks for the comment, and Happy Thanksgiving!
Hi Lydia, it does sound a bit odd, I admit, but it's wonderful. Really worth trying. Happy Thanksgiving!
Hi Amy, the combo actually works extremely well - truly worth trying. Thanks for the comment, and Happy Thanksgiving!
I love frittatas, but never thought about making one specifically to use up leftover vegetables. I'll definitely whip one up the next time I've got some of those. And I agree with you - the cheesier the better.
Looking forward to those December posts!
What a delicious fritatta I simply adore the brussel sprouts in it :D
They are really growing on me :)
This is my kind of meal. I am already looking forward to that turkey sandwich that I am going to make tomorrow night. Then the next day for brunch or lunch a frittata or omelette. This is definitely on the menu because we will definitely be having some Brussels Sprouts tomorrow. Have a great Thanksgiving!
December here we come indeed, John! What a delicious frittata… I haven't made one for yonks, but you have now inspired me. Happy Thanksgiving.
Hi Beth, I'll bet most of the frittatas we make have leftovers of some sort in them (at least in part). I'm looking forward to December too! Thanks for the comment.
Hi Uru, glad to hear the sprouts are growing on you! Thanks for the comment.
Hi Karen, aren't those turkey sandwiches so good? My fave, too! I hope you have a great Thanksgiving too, and thanks for the comment.
Hi Lizzy, frittatas are one of my go tos when I have leftovers that I don't want to reheat but need to use. Thanks for the holiday greetings, and the comment.
I want to have leftovers to make this dish...It looks fantastic, John!
What fantastic rationale for creating a frittata, in the event one is necessary! I love the idea of leftovers (particularly Brussels sprouts.) Nice post, thanks for doing this one!! Wishing you a wonderful Thanksgiving!!
Se ve muy hermosa y deliciosa su fritata una buena manera de usar sobras que en este tiempo no hay que botar,abrazos.
Know what you mean about filling up with vegetables when there is turkey and dressing. In fact, if I had my choice, turkey and dressing is all I would put on the table. :) Great idea to put some of those veggies in a frittata, you're pushing me with the Brussels sprouts, but I can now see it as a possibility. It certainly looks delicious! Great shot John! Hope you and Mrs. KR have a very Happy Thanksgiving!!!!
Hi Denise, this really is a great recipe. Well worth making extra Brussels sprouts so you have leftovers! Thanks for the comment.
Hi Dan, I often like leftovers all by themselves, but sometimes it's fun to dress them up in a recipe like this. Thanks for the comment, and have a great Thanksgiving!
Hi Rosita, isn't this a great way to use leftovers? So delish! Thanks for the comment.
Hi MJ, much as I love Brussels sprouts, I have to say that turkey and stuff takes first place on my plate on Thanksgiving! So I always have to find a use for the leftovers, and this is a good one. Thanks for the comment, and Happy Thanksgiving!
I'm making a Frittata for the morning after, John. I know for sure there will be leftover brussels sprouts in it, if there are any leftover, lol...Who knows what else! That's what so great about Frittata!
I sure am excited about cookies and cocktails for December. The first week of December is Cookie Cutter week and December 4th is National Cookie Day. I sure hope you have a Candy Cane cocktail in mind for National Candy Cane Day too!!!
Wishing you and Mrs. K.R. a wonderful Thanksgiving. Get stuffed!!!
P.S. Those other posts look yummy too:)
Frittata sounds delicious and quick to make too.. Great idea for using leftover veggies dear :-)
I will have to make sure I steal some brussels sprouts to put in my to-go container tomorrow. My mom is hosting and her brussels are always VERY popular. I need to make sure I get leftovers so I can make this! Thank you for sharing! I hope you and yours have a beautiful Thanksgiving tomorrow!
We usually don't have vege leftover because I'm the vege vacuum cleaner of my family :p
Nice frittata and love all the great frittata and Brussels sprout cooking tips that you shared with us.
Happy Thanksgiving! I love frittatas and you're so right - they're the perfect way to use up leftovers and I'm sure you'll have a few things needing to be used up after your celebrations. Yes, we're coming into that super-busy time of year that's chronically frantic and my dishwasher runs red-hot xx
Hi Louise, aren't frittatas great? We make (and eat!) them all the time. I really need to start paying more attention to those national "days!" We have some great cookie cutters we're going to be featuring, but not the first week of December, alas. Thanks for your holiday greetings - we'll indeed get stuffed! Hope you do the same, and thanks for the comment.
Hi Nilu, welcome! Isn't this nice? Such a great, easy recipe. Thanks for the comment.
Hi Monet, you definitely need some of these sprouts for the day after! Thanks for the comment and holiday greeting, and I hope you have a wonderful Thanksgiving. Lucy's first! How fun.
Hi Zoe, I usually make extra just so I have leftovers! Aren't Brussels sprouts great? I love 'em! Thanks for the comment.
Hi Charlie, boy do we know about red-hot dishwashers! Thanks so much for the holiday greetings and comment - much appreciated.
Happy thanksgiving ..
This recipe is very unique to me... Thanks for the idea .. I love it
Beautiful clicks as always :)
Hi Sowmya, this is really a fun recipe - worth trying! Thanks so much for your holiday greeting, and your comment.
Well that's a very creative recipe for the best leftovers from the Holidays.
Love the versatility and it's even a good reason to cook Brussels sprouts just as an excuse to prepare frittata :)
Mouthwatering! Brussel sprouts are a great addition to this fabulous dish.
Beautiful frittata, John! I love the idea of putting leftover vegetables in a breakfast dish the day after Thanksgiving! Always looking for creative ways to use leftovers. Thanks for sharing. Happy Thanksgiving!
I've never put a brussels sprout in a frittata. I'm trying to figure out if I can taste it in my head and know whether I'd like it. :)
Frittatas make a terrific meal anytime of the day. I would have to buy my Brussels sprouts especially for this dish because there are never any left over if I'm at the table...I love them. Nice job, John and I'm looking forward to cookies and cocktails.
Have a Happy Thanksgiving! Hoping your Thanksgiving is filled with blessings and joy.
scrumptious and absolutely delectable way of having brussels sprouts....this perfectly sunny frittata will make for a gorgeous Sunday brunch,thanks for the inspiration :-)
Hi Daniela, when we make Brussels sprouts, we always make extra just so we can use them in this dish. :-) Happy Thanksgiving, and thanks for the comment.
Hi Rosa, doesn't this sound nice? Terrific flavor, and I always like the way a frittata looks. Thanks for the comment.
Hi Bill, leftovers make a great breakfast! Just have to think creatively. Or we've been known just to have turkey and stuffing for breakfast the next day! Thanks for the comment.
Hi Maureen, the combo does sound a bit odd, doesn't it? But it works! Just think of all of those Chinese recipes that combine cabbage of some sort and egg. In fact I almost used Chinese flavorings (including soy sauce) in this, but decided to make it more traditional. Thanks for the comment.
Hi Karen, we always buy extra Brussels sprouts just so we have leftovers! Thanks for the comment.
Hi Candy, thanks so much for those holiday greetings, and for taking time to comment.
Hi Kumar, this really does make such a great brunch dish! Thanks for the comment.
It's been way too long since I've had a frittata. I love zucchini and mushrooms in them but hadn't thought to add Brussels for some reason. And yes to pasteurized eggs in this. It's always better when a little underdone than overdone.
Hi Laura, zucchini and mushrooms made a terrific frittata! And I agree with you that less done is better than overdone. Hope you have a great Thanksgiving, and thanks for the comment.
I love my frittatas too. A great idea to use up leftover vegetables, a great idea. This looks so beautiful, perfectly fluffy and soft.
HOPE YOU ARE HAVING A GREAT THANKSGIVING, enjoy.
Hi Asha, aren't frittatas such a nice, quick meal? So tasty! Thanks for the holiday greetings (and comment!), and I hope you're having a wonderful Thanksgiving too!
Love frittata and adding Brussels sprout is a great idea. Hope your Thanksgiving is filled with blessings and joy.
Hi Lail, Brussels sprouts work really well in a frittata - such a nice flavor. My Thanksgiving has been wonderful, and I hope yours was the same. Thanks for the comment.
You know, John, I don't think I've ever made a frittata that wasn't made with leftovers. They've always been a way to clear the fridge. I admit that I've not used Brussels sprouts in one but I usually don't have many left over, if at all. I need to make a bit more next time and plan for a frittata. Yours here looks fantastic, browned just right, at least for me.
I hope you and Mrs. KR had a wonderful Thanksgiving, John.
Hi John, we occasionally will make a frittata without leftovers on hand simply because we feel like having a frittata, but like you it's a leftover magnet. You should try Brussels sprouts in a frittata - they're quite nice. Thanks so much for those holiday greetings (and the comment), and I hope you, too, had a wonderful Thanksgiving.
I don't think I would have ever thought of using left over veggies in a frittata-BRILLIANT idea!
Hi Shashi, it's such a great use of leftovers! Thrifty and tasty, that's our motto. ;-) Thanks for the comment.
That's what I love about eggs. They can bind any leftovers and turn them into something new and extraordinary. I'd gladly wake up to this the day after Thanksgiving!
Hi Carolyn, eggs really are a super food, aren't they? Such a versatile ingredient! Thanks for the comment.
I keep hearing about shredding brussel sprouts on tv and even on the radio. I truly don't like brussel sprouts, BUT all this shredding makes me want to give it go. I think it's the whole giant sprout thing that has me not liking it.
I forgot to cook my Brussels sprouts yesterday...and took the day off from cooking today! I may have leftovers for a frittata by tomorrow :)
Happy Thanksgiving!! The frittata looks lovely, especially the gooey soft yolky middle. Got to love eggs, they make any meal, even the left over ones, special. Perfectly done :)
Hi Dawn, most people don't like Brussels sprouts because they've had them only when they've been overcooked. I think they're wonderful when properly cooked! But you may disagree. Worthy giving shredded ones a try, but maybe do only a few? Just to see whether you like them better that way? Thanks for the comment.
Hi Liz, I've forgotten to cook stuff too! More times than I care to admit. ;-) Thanks for the comment.
Hi Minnie, aren't eggs great? Thanks for the holiday greeting, and your comment.
Happy Thanksgiving. This looks wonderful, one of my favourite veggies is brussel sprouts they are not so popular but they taste so good. I too often use left over veggies in frittatas or omelettes too. Nice one.
Hi Lizzie, thanks for the holiday greeting! Leftover veggies in frittatas are wonderful, aren't they? Thanks for the comment.
Such a melty slice of goodness. Craving something eggy and cheesy now. What nice way to elevate leftovers… hope your Thanksgiving was wonderful, John!
Hi Irina, isn't this nice? I love eggy and cheesy too! Thanks for the comment.
Frittatas are great for using up leftovers and might even disguise the flavour of brussel sprouts. LOL. I love your frying pan. My grandmother had one just like that all her married life. Now we live in a throwaway society, i wonder if they last a lifetime anymore.
Hi Suzanne, I love leftovers in frittatas! It make for an entirely new dish. ;-) That frying pan if from Mrs K R's grandmother - it's over 100 years old! And still going strong. Thanks for the comment.
Trying my comment again.. It vanished, lol. Love frittatas, I make them often for a light and healthy weeknight dinner and I love the idea of using leftovers.. and brussel sprouts, who would have thought? Btw.. sriracha factor is shutting down.. better stock up!! I know I am!!
Hi Barbara, I saw that about the sriracha factory! Hope they get it sorted out. Anyway, leftovers in frittatas really do work well - I love them! Thanks for the comment.
I've had my fair share of brussels sprouts the past week but I am still craving for more. I really enjoy the texture and the flavor of brussels but I have not mastered that many recipes. I have certainly never thought of making frittata. This is such a wonderful idea to use the leftovers. Since I cleaned out my costco size brussels I'd need to make the frattata's using fresh ones but I am sure it'll be all worth it. Thanks for the inspiration!
Hi YI, isn't this a fun recipe? Easy and tasty - can't beat that combo! Thanks for the comment.
I'm with you, a frittata is a terrific use for leftovers of almost any kind. I've never added brussels sprouts, but I will now. We love them in this house.
Hi Kristi, Brussels sprouts really work in a frittata! Lovely with cheddar cheese. Thanks for the comment.
I agree, leftover is the best part and you can do so much with it! I love this frittata. Using sriracha in here is absolutely genius!
I have to confess that I am usually not into left overs and my husband thinks the same way but I would not mind a frittata with Brussels sprouts. Looks interesting and I need to taste something else then just spicy flavors. =D
(thank you for your continues support, I excuse my absence and hope that will change soon)
Hi Anne, I think sriracha makes almost anything better! Thanks for the comment.
Hi Helene, you're busy, so don't worry about not visiting. And this would indeed be a change from your spicy Indian fare. The sriracha would be as nothing, compared to what you're used to! Thanks for the comment.
This would certainly make brussel sprouts palatable.
Hi Raymund, it's a great way to serve them! Thanks for the comment.
Great way to use up the leftover Brussels sprouts. Your frittata looks wonderful.
Hi Dawn, frittatas are such a great way to use so many different things! Thanks for the comment.
This is picture perfect fritattas and I love them so much. I usually make them on stove top in cast iron skillet and I have the problem of them getting very dark brown at the bottom. I think I have to cook it on low flame to get a better fritatta. Do you think of any other reason for the browning?
Hi Shibi, when I cook a frittat 100% on the stove top, I often get very dark bottoms, too. That's why I start them on the stove top, then switch to the oven - I get better color that way, and don't have to watch them so much. Thanks for the comment.
Thanks, I will try your method then.
I think it's really worth a try. I hope you have better luck with this method!
Oh my! Brussel sprouts check, eggs check, and everything else check!! I'm going to make this for lunch tomorrow! Love how cheesy this l looks. I am enjoying your brussel sprout recipes!
you had me at "Brussels sprouts." i love them, so i need no coaxing to make them more often. love this!
Hi Nami, this is a fun recipe! Really delish. And you can change up seasonings and ingredients so easily in this sort of dish. Thanks for the commenbt.
Hi Shannon, aren't Brussels sprouts great? Although I hated them when I was a kid! Now we eat them all the time. Thanks for the comment.
I was so excited and couldn't wait for them to be made for breakfast, so I made the frittata yesterday evening following the oven method and Viola, they were perfectly done with nice color and texture. A big thanks to you!!!!
Hi Shibi, delighted this worked for you! And thanks for letting me know.:-)
Frittatas are perfect for leftovers and the Brussels sprouts in this one are amazing! What a delicious combination :)
Hi Dana, I love frittatas! Great for leftovers, as you say. I particularly like them for dinner. Thanks for the comment.
This is calling my name.. looks so delicious. I love brussel sprouts and the idea of adding them to eggs. So genial.
Hi Honey, I love Brussels sprouts too! And they're terrific in a frittata. ;-) Thanks for your comment.
Post a Comment