Sweet Paul Magazine is a digital magazine beautifully photographed with wonderful articles and recipes that comes out quarterly.
Tonight for dinner I made the Ricotta and Parmesan Frittatas. This is the second time I've made this frittata. The first time I used leeks, this time I used green onions because that is what I had in the refrigerator.
Since there is two of us I halved the recipe. My only complaint about this recipe is although the photograph shows individual portions if you follow the directions you put the entire pan from the stove to the oven. I put the egg mixture in three ramekins in a water bath at 350 degrees for 25 minutes.
Along with the frittata we enjoyed steamed broccoli and grilled salmon.
And of course a glass or two of our latest house wine - Aquinas Cabernet Sauvignon from Napa Valley.
Right now it's priced at $12.99 at Raley's.