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Fritattas -- those remarkable hybrids of potatoes and eggs -- are a bit like the girl with the curl in the center of her forehead: When they're good, they are very very good, and when they are bad, they are awful.
The dull, lifeless, underseasoned frittata is kept at bay by Tim at Lottie + Doof, who took advantage of the abundance of scallions and chives at his local farmers market. His creation is so vibrantly green, in fact, you might swear this is a closeup of a salad. It puts the "victory" in "victory garden." Note the ratio of greenery (there's also plenty of chard packed in here) to egg: this is one of the scant few dishes that could double as breakfast and salad.
[Via Lottie + Doof]
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