I wish I could say I made this dish myself; but I didn’t. It is a frittata with baby arugula and a citrus vinaigrette.
Recently I met my sistah-friend Kelly at 24 Diner in ATX. It was her birthday and she wanted to eat somewhere close to our ideal shopping destination, Anthropologie; which was just across the street.
Not wanting to get too full (we were going to try on clothes afterall), I decided to order the Feta and Tomato Frittata.
Let me just say it was fluffy, salt and peppered perfectly and had slight crispy edges. Just on top and in the center lay a few handfuls of baby arugula that had been dressed with a tart lemon vingaigrette.
The combination of flavor and texture exploded in my mouth like dynamite; bite after bite.
While chatting away between explosive mouthfuls I wondered aloud, “How may eggs are in ths frittata?”
So I asked the waiter. He said, “I think six.”
“Whaaaatttt!” we exclaimed. Both Kelly (who had also ordered a frittata) and I looked down at our almost empty plates, looked back up at each other and said, “OMG!”
Kelly said, “Why did you have to ask?”
Let’s face it, six eggs is a shitload - in one sitting and for one person.
Needless to say, we did try on clothes with tummies a little fuller than anticipated. We both agreed, though, that our frittatas were some of the best we had ever tasted; and almost finished. Thank you 24 Diner for provided my more than ample Friday Food Find.
p.s. Notwithstanding, Kelly found a most flattering, rockin’ body birthday outfit.
p.s.s. You know, us girls, always do!