A Lotta Frittata

  We're sensing a pattern.
  We tend to go #MeatlessMonday the first week of every month, perhaps it's because rent is due and we're just a bit more strapped for cash than usual.

  Or perhaps subconsciously we want to less eat meat at the beginning of the month, to start anew.

  Whatever it may be, it happens. We follow Sam Sifton's weekly newsletter about What To Cook This Week, and find it to be a great source for inspiration. This vegetarian frittata incorporates spring produce at its peak plus a ten minute start to finish time, making it the perfect #MeatlessMonday solution. We used fresh, local mozzarella, since burrata is a bit harder to come by last minute and is also twice the cost.

  You can read the full recipe here.