Wake and Bake: Baked Olive and Rosemary Frittata
Things I wish were easier and/or less annoying: flying between coasts, blow-drying my hair, opening newly purchased DVDs, cleaning a French press, and searching my gmail from my iPhone.
Thing that I used to put on this list and now I don't: Making frittata.
Maybe you're a super flipper, deft of wrist, the kind of person who makes paper thin crepes by the dozen. Good for you. I'm not, and trying to flip my frittata would always involve extra spoons, spatulas, or chopsticks. It just never came out quite as clean as I'd like. Then someone told me about how they bake their frittata in a springform pan—a trick that makes it into an easy do-ahead dish for breakfast, brunch, or even dinner.
Because assembly is so easy (whisk eggs, add "extras", pour into pan, bake until puffed) you can really play around with what you add to the base. I like this combination of rosemary, olives, and Pecorino Romano cheese because they're all flavor power houses. The olives are a little meaty, the rosemary is earthy, and the cheese is tangy and salty. Together you get a full-flavored dish that just needs a simple side salad to be complete. (Though I wouldn't be against throwing a slice between two pieces of baguette, either.)