The frittata came together nicely in a brief period. If you factor in the time it spends baking, and it's rather hands off. I bantered with my Denver buddy about this last night. Half of cooking is prep, just like knowing is half the battle.
Of course, I'm not confident in the kitchen yet, with or without recipes. I referenced the source material often. It wasn't necessary, for one important reason.
The recipe is simple.
I think one big barrier to entry for new cooks and aspiring chefs is an age-old truism. You can bite off more than you can chew. The first dish I wanted to try making was a lobster bisque, with shrimp as a substitute for the costly crustacean.
The broth alone was 2 or 3 hours in prep, several ingredients and all I did was set it to boil. I hope the snacks this week are half as involved. I do know one snack I can rely on that I can thank McDonald's for inspiring.
Slices of apple are not to be underestimated. And the men's health magazine suggests sticks of cheese to go with it. I enjoy Colby, cut into longer rectangles.