Serious Eats - seriouseats.com

I much rather a frittata that's more veggies than egg - so much more flavor that way (and I'm also not a huge fan of egg by itself). My current favorite is made with things I can find right now at the farmers market - cabbage, onions, sweet potato, mushroom, and bacon.

(I know the cabbage sounds odd, but once you cook it down with the rest of the veggies you never even know it's there)

Toasted is definitely better, although in a pinch I'd eat them straight out of the package (but only if they're frosted; otherwise they're just too dry). Brown sugar cinnamon have always been my favorite, especially when toasted until the filling is hot and the edges are just a bit crispy.

I recall the occasional dinner, back in college, that consisted of a toasted pop tart topped with a scoop of vanilla ice cream (I never bothered making an ice cream sandwich out of it because that seems too much like a big mess waiting to happen).

Both of my embarrassing cooking disasters revolve around the same recipe - chicken paprika. It's a recipe I've made numerous times before with no problems whatsoever, but for some reason, it's also the recipe that I can most easily destroy.

The first time I did it was on a day where things had been going wrong at work, and we were beseiged with ants at home, and I was tired and cranky and slamming things around in the kitchen. I've made this recipe so many times before that I wasn't really paying much attention when I grabbed the box of cornstarch out of the cupboard and tossed in just enough to thicken the sauce. The second I stirred it in, I realized my mistake, but by then the dish began to bubble ominously, in a volcanic sort of way, as the baking soda (which unfortunately comes in a box very similar in shape and color to the cornstarch) reacted with the tomato sauce, and the smell that began to emerge was very, very wrong. I tried to tell myself that it was still somehow edible but as we stood there and stared at it, none of us could muster up the courage to take a bite.

It wasn't long after that that I tried to make the recipe again. This time I was very careful to select the right orange box out of the cupboard. However, I mixed up another look-alike pair of ingredients - this time the paprika and the chili powder - the recipe calls for a teaspoon of one, but several tablespoons of the other. We only discovered that little mix-up when we took our first bite, however, and then promptly began breathing fire.

I've made chicken paprika a few times since then, but I'm always a little paranoid about all the ingredients now.