Fillings for Ricotta Spelt Crepes

As previously mentioned, the first crepe in a batch always looks like crap. I ate it. It was delicious. I considered eating the rest of the crepes unfilled. But in case my guests were not so inclined, we made some fillings to make the crepes more civilized.

First there were chopped fresh tomatoes with basil. We all agreed that the tomatoes accented the delicate flavor of the crepes. We also discovered that a little leftover ricotta went beautifully with the tomatoes inside the crepes.

Tomato, Spinach and Feta Frittata

Here it is, my friends: a greek salad frittata, full of delicious things like tomatoes, feta, and herbs. I'm quite a fan of frittatas, partly because they're so easy, and partly because they're so versatile. It's an excellent way to make eggs for a crowd without having to deal with individual eggs or (worse) individual omelets.

My frittata was also incredibly forgiving. For instance: I was forced by the supermarket to buy an entire bag of shallots (I needed one for another recipe), so instead of also buying a red onion, Daniel chopped up some surplus shallots and tossed them in. Delicious. And, when I realized an extra friend was showing up for brunch, I tossed in a few more eggs, chopped up a few more tomatoes and snipped a few more herbs, and the whole thing came out beautifully.