A confession: The art of frittata-making eluded me for a very long time. This spinach garlic frittata is a hard-won victory for me. Every recipe I tried went like this: In an oven-proof skillet, sauté the fillings on the stovetop, pour in beaten eggs, continue to cook on the stovetop until almost done, then broil until puffed and brown. Sounds easy, right? Except… mine never worked. Ever! It would always burn either top or bottom, possibly both, and it would stick to the pan, requiring a long soak to clean up. Sigh. I had almost given it up for lost, until I came across this easy frittata recipe for kids, using a simple baking method. I thought to myself: Surely I can make this if kids can make this. Right?! Right! Guess what – this method totally works. No burning, no sticking to the pan. Hurrah! The great thing about frittatas is that you can use any veggies you have on hand, so feel to modify to your needs. Go ahead, use that asparagus, kale, or whatever you have. And if you have leftover frittata, it is delicious in a sandwich the next day.  Continue reading