Can you believe I’ve never made fritatta before? I can’t. Anyhoo, I made my first (two) today for a brunch for Jane’s parents today (based on this recipe). They’re much easier than pie.
I also made those vegan carrot-oatmeal cookies for the third time in nine days (what’s not to love about easy, delicious cookies with no animal fats or refined sugar?). I reduced the shredded carrot to about 3/4 cup and added about 1/2 cup of dried coconut flakes and 1 heaping teaspoon of lemon zest. My best batch yet!
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The Great American Cooking Project
Notes from others: