I can't make an omelet. I try to fold those little babies up, and they always come out looking like scrambled eggs with the fillings gushing out everywhere. So when I discovered frittatas, I said a not-so-fond farewell to omelets in favor of a much easier, and tastier, dish. I make them with whatever I've got handy, but this one is one of my favorites for a holiday breakfast or brunch. I find the chorizo, cheese and salsa add all the seasoning I need, but feel free to add peppers and other hot stuff to fit your taste! —Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!