Frittata On My Mind

by jenna on May 4, 2010

Today I had an intense craving for a frittata and nothing else would do. I think my love affair with the frittata began last Wednesday night when we went to Peter Lowell’s for dinner and, on the antipasti plate, was the perfect little slice.

I’ve been thinking about that slice of frittata for almost a week now. Yes, I know I’m strange.

So I deemed tonight the night. Or, rather, this afternoon the afternoon seeing as I was famished for dinner at the golden hour of 4:45. I stood in front of my freezer and pondered what should go into the frittata. You see, I’ve never actually made a frittata before! All this talk about eggs and that was the one dish we didn’t cover in my class at school. They always intimidated me with their golden puffiness and pie-like grace. I’d rather just make a quiche so I can eat the crust, you know?

But we must face our fears!

We must conquer frittatas together.

Three cheers for EGGS! (I should really just start a blog about how to cook eggs?)

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Roasted Broccoli and Corn Frittata

Serves 2

First things first. Heat up your oven to 375. Then, get about a half bag of frozen broccoli a-roastin’
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After about 10 minutes, add 1/2 cup of frozen corn and continue roasting for another six or seven minutes. You may stir…but don’t go crazy.
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While the broccoli and the corn are roasting, crack four eggs into a bowl and whisk well.


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Then, heat your trusty old cast iron skillet and spray with cooking spray. This is the one that I have and I LOVE it. I got it back in 2007 while in school and couldn’t cook without it. You can cook more things than you know in a cast iron. That’s all I’ll say.

Reduce the oven temperature to 350 and then add the roasted broccoli and corn to the skillet, spreading out evenly so they cover the whole bottom of the pan


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And then pour in the eggs, gently moving them around so they cover everything


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Now, this is the important and most delicious part so listen up. Sprinkle 1/3 cup cheese (it doesn’t matter what kind….the key is CHEESE) all over the top of the eggs


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Along with a big pinch of red pepper flakes, a sprinkle of sea salt and some pepper


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Let the eggs cook only for about three to four minutes…you don’t want to cook them all the way but you want them to set around the edges. The top should be still gooey and the edges should be firm enough that you can run a spatula around them. Then, set the skillet in the oven and bake for four minutes.


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Resist the urge to stir. I know, it’s hard.

When you pull it out, it should look something like this


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Since it’s only for two, you can slice yourself up a big half and save the rest for breakfast!


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Nom nom nom


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Oh eggs, how I love thee.









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{ 74 comments… read them below or add one }

caronae May 4, 2010 at 5:56 pm

I have always wanted to know how to make a frittata! Awesome. I also adore my trusty stainless steel skillet; I see myself having a very very long, healthy relationship with it! Eggs are totally underrated; they’re cheap, easy, tasty, and soo versatile. What’s not to love?

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Megan @ The Oatmeal Diaries May 4, 2010 at 5:56 pm

This would be perfect for a mother’s day brunch!

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Camille May 4, 2010 at 5:59 pm

Mm, looks fantastic!
I should make one tomorrow, I actually have all the ingredients on me for once!

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Evan Thomas May 4, 2010 at 6:00 pm

Yum! NOthing says comfort like eggs and cheese

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Jessica @ How Sweet It Is May 4, 2010 at 6:01 pm

I have never made a frittata! It looks delicious. ;)

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Erin (Travel, Eat, Repeat) May 4, 2010 at 6:01 pm

Oh my gosh, I need to make this! I had an amazing frittata a few weeks and was trying to find a simple, healthy recipe to make at home.

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Shannon (The Daily Balance) May 4, 2010 at 6:02 pm

frittata looks simple and SO delish! i imagine it’d work just as well with any other veggies ;)

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Jenna (Hello, I Love You) May 4, 2010 at 6:03 pm

No worries on thinking about the frittata for a whole week. I totally get that! I am weird too! I love cooking with eggs because they truly are so versatile. Thanks for the recipe.

Also–I am going to Napa Valley tomorrow and I can’t wait to try some of the places you rave about on the blog! I am quite excited!

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Sarah May 4, 2010 at 6:08 pm

I have had 2 frittatas in 2 weeks…eggs were 99 cents at (randomly) Target. Feels like you read my mind!

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Nora@LiveLifeEatRight May 4, 2010 at 6:13 pm

This looks like the perfect dinner! I have been craving eggs too! They are, in my opinion, a dinner time food! ENJOY!

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Staceyhttp://stacey-healthylife.blogspot.com/ May 4, 2010 at 6:15 pm

It’s almost like a omelet. Looks really good and I also love eggs and could eat them everyday for every meal.

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Karen May 4, 2010 at 6:25 pm

I love your cooking lessons…..would you mind if I copy your cooking lessons and put together a booklet for my daughter?

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jenna May 4, 2010 at 6:26 pm

Karen,

I’d be honored!

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Clare May 4, 2010 at 6:26 pm

I totally get weird cravings for eggs too….just out of nowhere. Maybe because they are “nature’s perfect food”? Perhaps some deep core need for lutein or whatever hard-to-come-by nutrients are in eggs? Don’t question, just go with it. You have inspired me to make frittata tomorrow. Yum!

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grace b May 4, 2010 at 6:29 pm

Bookmarking this as I’ll be living on my own for most the summer and this looks like an awesome dinner/lunch/breakfast idea! Love it!!

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Liz May 4, 2010 at 6:30 pm

I got your tweet about this and was inspired to make an omelette for dinner! It was delicious..in case you were wondering, haha. Your frittata looks better, though :-)

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Beth @ Beth's Journey to Thin May 4, 2010 at 6:34 pm

Ohh i loooove frittatas. I like making mini ones too in muffin tins!

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maria @ Chasing the Now May 4, 2010 at 6:47 pm

If I had a cast-iron skillet, or an oven big enough, I would make this TONIGHT! :) Looks amazing.

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alicia May 4, 2010 at 6:50 pm

Frittatas are so good, and such an inexpensive dinner. If you put milk or half and half in the eggs, before you whisk them, they’ll get super fluffy.

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Anna May 4, 2010 at 6:54 pm

Hi Jenna,
I really enjoy reading your blog, the food, pictures and adventures are amazing. Are you still planning on living in France this summer? Sorry if you’ve touched on this already, I don’t get to read every post or comment :)

p.s. I’m looking forward to the post on books!

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Jessica @ The Process of Healing May 4, 2010 at 7:00 pm

YUM! I’ve only made a frittata one time and it was a major FAIL. I may have to try your method..

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eatmovelove May 4, 2010 at 7:03 pm

Love eggs.
Cheese? Let’s not even go there. I’m pretty sure I can eat 1/2 a block in one night. Like I said, let’s not go there…
Like your cooking lessons! Too cute -seriously!
Your meals always look so together and healthy…mine are a conglomerate (word?) of a bunch of things and one giant heap of a mess…

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Cynthia (It All Changes) May 4, 2010 at 7:04 pm

Frittatas are even better if you broil the cheese on top :-)

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Salah@myhealthiestlifestyle May 4, 2010 at 7:08 pm

How easy is that!! I’ve never made a frittata b/c I thought it was difficult but I guess not! lol

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Jenny May 4, 2010 at 7:08 pm

Great tutorial! I love broccoli and eggs!

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Salah@myhealthiestlifestyle May 4, 2010 at 7:09 pm

How easy is that!! I’ve never made a frittata b/c I thought it was difficult but I guess not! lol

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Diana (mymarblerye) May 4, 2010 at 7:10 pm

I’ve never made a frittata!! I need to soon! Drooling at the thought

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lisa May 4, 2010 at 7:14 pm

I love frittatas, and make them when I have lots of eggs on hand. I’ve never made them on the stovetop though; I usually make them in a pie pan in the oven. The only skillet I own is way too big! Maybe I’ll make one this week or next…

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lisa May 4, 2010 at 7:17 pm

I love making frittatas, and enjoy them for any meal. I’ve never made one on the stove though; since my skillet’s too big, I place all of the ingredients into a pie pan and pop it in the oven. Turns out just as well!

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lk May 4, 2010 at 7:24 pm

I love fritattas!I add a pinch of baking powder to my eggs – it helps them poof up.

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kelsey@snackingsquirrel.com May 4, 2010 at 7:43 pm

and how they love you too :)

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Melissa @ For the Love of Health May 4, 2010 at 7:47 pm

agreed! eggs are eggscellent! hehe
looks really good!

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Ellie May 4, 2010 at 8:00 pm

HA I was going to do eggs tonight- went to the store and forgot to get eggs- maybe another day this week!

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Kait May 4, 2010 at 8:01 pm

That looks delicious! And thanks for the tutorial! I love frittatas, but I’ve always been to scared to make one myself. Now I feel confident I’d be able to!

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Ashley May 4, 2010 at 8:10 pm

Frittata’s seems scary but they’re actually SO easy to make! I am pretty much obsessed with eggs..especially the ones I’ve been getting at the farmer’s market. I’m hooked and can never buy store bought again! Unless in a real pinch…b/c i LOVE eggs ;) Also, cast iron rocks!

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liane May 4, 2010 at 8:20 pm

While I was clueless about how to poach an egg, and I dislike quiches because of the crust, I can make a mean frittata. Mostly, I just loved to say the word “frittata”, plus my friends think it sounds so fancy, thus hard to make, so they are instantly impressed when I bring one to a gathering.
My goal is to ensure they NEVER KNOW how easy it is to make!
Anyway, I love making a greek frittata— I throw in some red pepper, roma tomato, red onion, oregano, and feta. DELICIOUS!
Another fav is caramelized onions, spinach and goat cheese.

Eggs + Cheese = Bliss.

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Hillary [Nutrition Nut on the Run] May 4, 2010 at 8:46 pm

I heart the Jenna step-by-step recipes. Making you could do this weekly! That’d be so fun =)

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Claire May 4, 2010 at 8:50 pm

I also really enjoy these step by step recipes, so great! I completely agree about the quiche crust, buttery, yummm…

It looks like it turned out great!

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Sarah for Real May 4, 2010 at 9:12 pm

I totally need that skillet! And in that exact shade of red too.

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Samantha (Foodedu) May 4, 2010 at 9:49 pm

I am loving the cooking lessons here! Keep them coming!

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Courtney (Pancakes & Postcards) May 4, 2010 at 11:37 pm

Bookmarked. Yes, I think a new “Eat, Live, Cook Eggs” blog needs to happen immediately. Can you do eggs in a basket? I try those once in a while and it always seems to be an epic fail.

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Julie May 5, 2010 at 1:05 am

It’s sad, but I actually didn’t know what frittata was up until now – so thank you for enlightening me :) Looks good! At home we make something just like it, we just call it (directly translated) egg-cake :) It’s really good with mushrooms, bacon and tomatoes!

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Sarah (Running to Slow Things Down) May 5, 2010 at 3:46 am

Mmm…I think frittatas are eggs at their finest. Delish! :D

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kate May 5, 2010 at 4:45 am

Frittatas are my easy go to meal. You can throw anything it a frittata!

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Em (The Lady Pastor) May 5, 2010 at 4:55 am

Fantastic! I’ve been wondering what to do with my glorious, found-it-at-a-garage-sale, cast iron man!

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Kristin (Cook, Bake and Nibble) May 5, 2010 at 5:14 am

I love fritattas- this one looks amazing!

xo
K

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Tracey @ I'm Not Superhuman May 5, 2010 at 5:30 am

I love frittatas, even more than omelets because they’re easier to cook throughout. With omelets have have a hard time getting the inside solid (I hate liquidy eggs) before folding. This version looks so good!

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Raya @ Raya Runs May 5, 2010 at 5:39 am

Yum!! That looks great, I love eggs. They’re so versatile! I have a friend who is a personal trainer and she always refers to the egg as “the perfect food.” Amen to that!

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Kelly @ Healthy Living With Kelly May 5, 2010 at 5:42 am

I love fritattas! My husband makes a great one with smoked salmon and capers…wow!!

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Heather (Heather's Dish) May 5, 2010 at 5:42 am

fritattas are so amazing…just the perfect way to serve eggs in my opinion! i like the idea of adding corn in there too…YUM!

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Rachel @ Shedding It May 5, 2010 at 5:52 am

Frittatas are boss! I’ve been making them weekly just because I like having food ready to go each day without a lot of hassle. And they are way prettier than when I make eggs/omelets.

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jennifer (take the day off) May 5, 2010 at 5:55 am

Funny you should write this. I made my first frittata yesterday–without a recipe with random vegetables I had on had. It was really good, but I bet yours was better. I was out of cheese!

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Katy ( The Balanced Foodie) May 5, 2010 at 5:57 am

Mmm roasted corn frittata? Sounds incredible! I will definitely have to give this recipe a shot. I looove me some eggs!

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kalli@fitandfortysomething May 5, 2010 at 6:24 am

frittatas are the best-so satisfying!

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Kate May 5, 2010 at 6:31 am

Does this taste just like an omelette then? I’ve never had a fritatta..

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MMiller May 5, 2010 at 6:36 am

I have never made a frittata. But this is a must make recipe! I will definitely be making one soon! I don’t have a cast iron skillet either! But I do have a frying pan that can go in the oven so that will have to do! You should have a show on the Food Network! I can’t wait to try this! Thanks Jenna!

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Beth@ DiningAndDishing May 5, 2010 at 6:48 am

We never learned fritatas in my culinary school either…maybe they aren’t French!? I actually have no idea :). But yours looks lovely!! I am such a quiche fan though becasue I think the crust is the very best part. How about you do a how-to on that one next!? :)

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Angharad May 5, 2010 at 6:56 am

Yup. I needed that tutorial as much as I needed the poaching one! Can we do omelettes next, please?!

I love fritattas but have also never made one. Omelettes, yes, but that doesn’t mean I’m great at them. So, keep the egg love coming!

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Diana @ frontyardfoodie May 5, 2010 at 6:58 am

Mmmm fritattas. I do love them, far better than quiche surprisingly.

Have you had an asparagus fritatta? Amazing. Eggs are so cool because they can be used for so many different things!

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Lauren May 5, 2010 at 7:05 am

I have always wanted to know how to make a fritta! This looks delicious and I can’t wait to try it!

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Andrea J May 5, 2010 at 7:14 am

Thanks for the recipe, Jenna! I can’t wait to make this tomorrow!

I’ve been reading your blog for about a year now and I’ve said this before, but can I just say again..I love LOVE your blog. You helped me to start eating healthy and your delicious recipes make it so easy! I cannot wait to buy your book! You are awesome.

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Teresa May 5, 2010 at 7:21 am

Jenna, Thank you for that great idea! You are the best !

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Lauren @ louisianagrown May 5, 2010 at 7:23 am

I’ve never even tried a frittata before! I always think that it would be something easy to whip up, but I never follow through. Looks delicious!

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Kati @ Living Well May 5, 2010 at 7:57 am

YUM. I have to buy a cast iron skillet and make a frittata ASAP.!

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Jil May 5, 2010 at 9:19 am

That frittata looks amazing!!

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Lisa May 5, 2010 at 9:30 am

That looks delicious. My frittatas and omelettes usually end up being scrambles…. :)

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Rose-Anne May 5, 2010 at 11:13 am

Wow, I love your red skillet! Snazzy! And with this recipe tutorial, now I know what I’m making for dinner tonight. Yum yum yum–and thank you :-)

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Carter May 5, 2010 at 12:08 pm

Oh, yes. Frittatas. Definitely a staple in this house. And one of the best ways to sneak some veggies into my kids. My favorite is grilled asparagus, sundried tomatoes, and goat cheese. And mozzerrella. (And on that note, I now know what’s for dinner).

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Rita May 5, 2010 at 4:21 pm

i LOVE eggs! Can’t wait for you to show us how to make the hollandaise to go along with the poached egg–I have been practicing…

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Stephanie May 6, 2010 at 4:49 am

These were delicious! Made them last night for the bf and myself, and he was a HUGE fan. Easy way to get him to eat more greens and have a dinner we both enjoy. Thank you!

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Heather May 7, 2010 at 7:50 am

oh my, I have that same skillet (got it as a gift), and I NEVER use it!! I can’t wait to make frittatas in it! Thanks so much!

Can you give other examples of what you use your cast iron skillet for, pretty please!?

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Shannon | @spagrl May 10, 2010 at 6:13 pm

Thanks for the great step-by-step lesson!! I just had such a yummy dinner! You did forget one major step though… “Don’t burn your hand on the pan while trying to roast the broccoli”. Oops. I’m going to try to poach an egg this week, and I’ll try not to burn my hand again.

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Olivia May 15, 2010 at 6:38 am

I made this last night and it was great! I used fresh broccoli, tinned corn and parmesan. Thanks for a really great, easy-to-follow recipe, Jenna. It’s definitely a keeper!

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Amanda April 16, 2011 at 7:53 pm

Oh goodness this looks SO good. It’s almost 11 o’clock at night and I’m already fantasizing about breakfast. I’m no cook but this also would be delicious with some red pepper.

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