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August 21, 2010

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Oxy

Heat is the enemy of even the most dedicated foodie. Lately we have resorted to salads and frittattas which are a great compromise between quick and cooked food (and a great way to use bits of leftovers you may have in the fridge!

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I use a cast-iron skillet for this so I can place it in the oven to brown the top. If your cookware can't go into the oven, you can try loosening the frittata, inverting it onto a plate, and then sliding it, upside down, back into the skillet to brown the top.

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