(Updated with better photos and step-by-step instructions, August 2014.) I'm back from a wonderful cruise to Alaska, and ready to get back to sharing recipes. When I looked at the photos of things I cooked before the trip, I thought maybe I'd have to give the Meatless Monday fans a raincheck this week, but then I remembered this delicious recipe for Artichoke-Rosemary Frittata that I made a couple of weeks ago to update the photos. A frittata is an Italian style omelet which cooks on top of the stove without being turned and then gets browned under the broiler for a few minutes at the end, and even though years ago when I used to make this at Lake Powell one guy would call it "egg mess," it tastes like something you'd order for brunch at the best hotel in town.
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