Just about every time I have people over for breakfast I make a frittata. Though the egg dish looks just as stunning on a plate as slice of quiche or an omelet, when I make a frittata, I spend no extra time crimping the edges of pastry dough, nor do I end up glued to the stove with a spatula in hand.
If you're one of those people who loves salsa but can't stand pico de gallo, and who relishes marinara sauce but turns their nose up at a freshly diced tomato, you're not alone. There are plenty of people who hate raw tomatoes but love them when they're fully cooked. The good news for these haters is that their visceral distaste for tomatoes probably isn't just psychological.