Ambitious Deliciousness – Dont Eat Lazy.

In my book, eggs are a must have item when you’re eating brunch. Frittata is a baked version of omelet, or a crustless version of quiche. I really hate it when omelets become soggy from the moisture releases from vegetables, so baking the eggs ensures that the eggs will be light and fluffy.  And it’s a great way to use leftover vegetables that are in my fridge!

I actually made this frittata for my friend Sharon’s bridal shower, as a part of a complete brunch menu. I thought this would be a good way to incorporate eggs into the menu for a bunch of people.

I made it the night before, and heated up in the oven right before serving. I unfortunately forgot one of the pans at home, so we didn’t have enough to go around. At first, I was really upset at myself for forgetting but there was nothing I could do at that point.

Happy bridal shower, Sharon!

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I was invited to a seasonal event by the folks at Eggland’s Best at Institute of Culinary Education (ICE) in NYC. I really love going to ICE because I looove large, industrial sized kitchens, not to mention an opportunity to learn something new in the cooking world. It was fun to meet new bloggers and reacquaint myself old ones.

According to the website, Eggland’s Best eggs contain 10 times more Vitamin E than ordinary eggs, four times more Vitamin D, 115mg of Omega 3, when compared to regular eggs.  And one Eggland’s Best large white egg contains just 175mg of Cholesterol compared to 215mg in an ordinary egg.

We learned that there is no nutritional difference between brown and white eggs. They also have regular eggs, and a different brand of organic eggs.

See photos of our scrumptious dinner after the jump!

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