They say a picture is worth a thousand words.
In many cases, this is true. But such is not the case for this frittata, and I’m sure other frittatas would feel the same way. A photo can’t do this frittata justice. It’s big, it’s brown, and it’s not very pretty. There is no colorful smattering of veggies, no dusting of bright green herbs. Even if there were – I’m not sure it would make much of a difference.
And it doesn’t need to. Because the taste is where this frittata shines – and isn’t that the most important part? Of course it is. Yes, I do feel that food should be beautiful. But certain foods to me – I like thinking of them as rustic – are beautiful in their own right, like this frittata. Maybe it’s because I’m a sucker for mushrooms. Maybe it’s the fact that this frittata contains my new favorite secret ingredient to sneak into eggs: Cream cheese. OMG. The cream cheese gives it this lush, well…creaminess…that I’ve never experience while eating eggs. Maybe, though, just maybe – it has something to do with the fact that there are four other cheeses in this frittata.