Lemons on pizza? Like, rind and all?! I know, I know, I totally know. I wasn’t sure about it, either.
Even after I took my first bite, I wrinkled my nose a bit. It was … sort of bitter and weird. But then I kept going. That sour/tart, astringent taste soon became addicting – before I knew it, I couldn’t get enough.
I try not to be a high-maintenance vegetarian. You know, the kind of vegetarian who demands loudly that things be made their way, all the time, no matter who else is eating?
Not that I’ve ever met that kind of vegetarian. In fact, such a vegetarian might not even exist. But in my fertile and dramatic little mind, they do. And I don’t ever want to be one.
With winter right around the corner, you can’t have enough warm, comforting dinner recipes in your arsenal. I mean, does anything take the edge off of a cold, dreary day any better than a steaming, cheesy bowl of, say, cheesy broccoli soup? In a bread bowl, no less?
Okay, maybe a roaring fire would take the edge off too. Or a bubble bath with a Lush bath bomb (butterball, please) followed up with a fresh new pair of fuzzy socks. Or a cuddle on the sofa and an episode of Breaking Bad queued up on Netflix.
But today we’re talking about comfort food so we’ll pretend that winter is your fever, and this cheesy broccoli soup is your only cure … your cowbell.
This easy-to-assemble veggie frittata recipe makes use of leftover crudites, a party staple. We all end up with leftover veggies from the crudite platter – especially this time of year – so why not give ‘em a (delicious) second life at breakfast time?