Recipe information
Yield
4 servings
Ingredients
Swap
3 10-ounce boxes frozen chopped spinach, defrosted and squeezed out dry in a kitchen towel, for the frozen peas
1 cup Fontina cheese, shredded, for the grated Parmigiano
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The most efficient method takes less than an hour, but you might not even need it.
Like potato pea chowder and green goddess grain bowls.
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Like lemony risotto and tandoori-style cauliflower.