Some mornings it's just a whole wheat bagel and peanut butter, but when I have time I make a "whatever's in the 'fridge" frittata. Today's frittata: leftover low-fat ricotta, herbs from the garden and fresh asparagus. Every other bite is creamy ricotta with just enough herbs to compliment the asparagus. —nannydeb
clove garlic, minced
15 or so
skinny stalks of fresh asparagus
low fat ricotta
fresh herbs (I had basil, oregano and thyme)
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!