@sarahgavigan: Frittatta is the dish I make when I "have nothing" — and it's better than most things I plan. Leftover roast chicken. A wedge of cheese. Some tired herbs. A handful of whatever vegetable is about to turn. That's not scraps. That's a plan. The reason most home frittatas come out rubbery, watery, or flat is that people are winging the ratio and the heat. There's a framework. Once you know it, you can build one from almost anything in your kitchen. I'm writing it up for Saturday's drop on Substack — the ratio, the pan, the heat, and the order of operations. Link in bio to subscribe so it lands in your inbox.

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