Sonya tells Kari all about the life-changing frittata made by her chef friend, Lauren Chandler. Who knew this simple egg dish could be so delicious with a few key, unexpected, ingredients? Frittatas and egg casseroles are the perfect dishes to feed a crowd during the holiday season, or really any time of year. Kari and Sonya also talk about Kari’s breakfast egg casseroles, and the benefits of having a dish you can make the night before, and easily pop into the oven in the morning. ***Links to Lauren Chandler’s reference recipes + her notes about the frittata:Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to AvoidLauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.” Links to our favorite related recipes: Just a Taste’s Make Ahead Breakfast Casserole is perfect for fall Melissa Clark’s Green Strata with Goat Cheese and HerbsSusan Spungen’s Sausage Egg and Kale Casserole Marcella Hazan’s Bolognese RecipeThe kind of quiche Sonya grew up with, from Peas Love & Carrots