frittata with burnt tomatoes


Winter is almost gone and spring is already in the air, the light is different today and for the first time this year I was able to keep the windows open and let the light come in.
Spring makes me think of pink and orange, of light dresses and a gentle wind, of weekends drinking punch by the lake and dinners with friends at 7pm, because you don’t want to miss the sweet evening light.
I like all seasons but this one fills my heart with joy: beginning of spring.

So while it’s almost time to say goodbye to winter I sat down for lunch and enjoyed a good frittata with burnt tomatoes (love them so much).
Perfect for a bright day like this one, when all you think about is summer.

listening to this song
falling in love with this instagram
reading this book
craving this sherbet
learning from this film

Frittata with burnt tomatoes
This is a very easy recipe and I just used the ingredients I had in my kitchen but feel free to add basil, onions or cheese if you like.

2 fresh eggs
extra virgin olive oil
4-5 cherry tomatoes
pinch of salt

Heat 2 tsp of extra virgin olive oil in a pan and add the cherry tomatoes cut in half. Cook for about 3-4 minutes or until almost burnt on one side, whisk the eggs with a pinch of salt and pour in the pan. Beautiful. Now cook both sides of the frittata and enjoy with a glass of red wine and a piece of white pizza.


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