"I used to make breakfast burritos or poached eggs almost every morning — until I went to New York several times last year for work," Amanda told us. "Every time I go, I stay at the W Hotel at Union Square, where my friend Todd [Oliver]'s restaurant, Olives, is in the lobby. I'm such a creature of habit — I quickly got hooked on the asparagus and ham frittata. I skip the ham and substitute spinach for the asparagus when I'm at home, but you can get creative with your combos. This simple frittata recipe easily feeds all four of us."
Source: Lindsey Foutch