In a recent CSA batch we got a scrumptious pile of veggies that seemed of the perfect variety for a frittata. An onion, a beautiful head of broccoli, some zucchini, and eggs all came in our share and all we needed to supplement our meal was some garlic, a splash of milk, and some farmer’s cheese. And so we made our classic and simple frittata. We sautéed some onions and garlic and threw our vegetables in.

Then, as per usual, we covered our veggies in a cheesy egg mixture and watched as it turned into what we call a poor man’s quiche.  But this time, for reasons I can’t possibly tell you, our frittata poofed up like the Stay Puft Marshmallow Man and glistened on the stove in all its chubby glory. At which point I started jumping down and shrieking, “I made a soufflé!!!!!”

Whereupon – obviously – the soufflé-like frittata deflated like a Ghostbuster hit it and totally devolved. My ever-supportive husband then turned to me and unapologetically stated, “You don’t know much about soufflés, do you?”
(Picture above not taken in time.)

Our meal was delicious, poofed or not, but I have to complain for the record that soufflés are so sensitive.  I mean, come on.