Digimarc - Cooking Light July 2015, Page 26

Credit: Romulo Yanes; Styling: Claire Spollen

Since multiple recipes appear on page 26, select the one(s) you want to save, share or create a shopping list for, here.

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Credit: Romulo Yanes; Styling: Claire Spollen

Customize the frittata--essentially a large, crispy-bottomed omelet--with any vegetables, fresh herbs, or cheeses you like.

Credit: Romulo Yanes; Styling: Claire Spollen

Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.