I have been reading Animal, Vegetable, Miracle by Barbara Kingsolver and Co. and it seems like they are always making frittatas! So tonight I was inspired and made one for dinner. I threw in a bunch of things I had laying around: leeks, corn (there’s still more!), jalapeños, a hot red pepper, tomatoes, a few basil leaves and the dill cheese I got in the share this week. It was super tasty, didn’t even require a dash of salt! BUT I burnt the bottom, does anyone have any ideas about how to avoid burning the bottom of a frittata in a cast iron skillet?