Make farro salad, cover it with eggs and cream, cook it in a skillet, and ta-da...farro frittata! You won't find a heartier, spunkier frittata out there. <br /> <br />I've included instructions for a simple farro salad of charred, shaved broccoli, aged cheddar, and a punchy, lemony vinaigrette. It works well for making a frittata because it's heavier on the vegetables than grains, and the flat, thin pieces of shaved broccoli meld with the eggs. But by all means, go your own direction! Use wheat berries, quinoa, spelt, or other grains in place of farro. Toss the grains with a different vinaigrette. Change up the broccoli for sautéed asparagus in the spring, grilled eggplant in the summer, or roasted butternut squash in the fall. Let feta, mozzarella, or goat cheese stand in for the aged cheddar. <br /> <br />Or easier still, start with the leftover farro salad from last night’s dinner (about 3 1/2 cups worth), perked up with a little vinaigrette or a squeeze of lemon juice. <br /> <br />Before serving, top with a tangle of tender herbs or greens, dressed with a little more vinaigrette.

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