We had a modified version of a Chef Hubert Keller vegetarian recipe Saturday night. It was supposed to be individual pancakes, but I added an extra egg and extra of a couple other things and made a fritatta. Fillings were fettucini, our homemade oven roasted/dried tomatoes, basil, spinach, and parm. It was served with a roasted red bell coulis that also included peeled/seeded tomato, sauteed onion and garlic, basil, and thyme.