This recipe for Cobb Salad frittata comes from two missions I have lately: first, to turn everything I can think of into frittata form, and second, to leave no leftover uneaten. On the day I made this, I had some leftover blue cheese and some leftover chicken in my fridge. You KNOW I always have bacon and eggs, and I also had about half a head of romaine lettuce. With all that hanging around, it felt like the universe was trying to tell me that I should make a good old Cobb salad for dinner, but as it turned out, that was also the weekend of the one significant snowstorm we've had all year, and I wanted WARM for supper. And since eggs are an essential part of the classic Cobb salad, that led me down the road of taking all the delectable elements of a Cobb salad, but taking a different route with the egg part. As in, frittata-sizing it. Let's make it!
Oct. 1, 2021, 11:26 a.m.
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