Breakfast » Frittata
Tupelo chef Rembs Layman shares the kitchen with his daughter Rosie. With Rosie's mom in mind, they whip up a deliciously textured frittata with asparagus, Yukon Gold potatoes, corn and red onion. Rembs reminds us that this open-faced omelet will work with any of your favorite vegetables. Just be sure they're sliced or diced to about the same size so they'll cook evenly, and then get creative with what's in-season or on-hand. Here Rembs garnishes with a drizzle of olive oil, fresh parsley and a pinch of cracked black pepper. We know Rosie's mom approved.