August 14th, 2012
I like to think of myself as one of those hosts that’s perpetually cool and calm…but it’s usually not the case. I wake up annoyingly early (as in 6am without an alarm everyday), so if I’m having people over for brunch, you’d think that four hours would be sufficient to get ready. But instead of having hot coffee ready, the windows propped open, and food on the table, I’m usually flying from room to room until the doorbell rings. Since I’ve finally accepted just how lousy I am at time management, I now make whatever I can the night before, including a variation on this pancetta and caramelized onion frittata (I added 2 cups of diced pancetta and a handful of chopped chives). It requires little effort the morning of – simply turning on the oven – and makes for an impressive presentation that tastes just as good as it looks.