Fern Mayfield Recipe Developer, Kansas State U., Manhattan, Kan. "We serve a sun-dried tomato and basil frittata that we introduced Labor Day weekend about four years ago. It has been so popular that it was hard to keep up with all the requests, so we now use pizza pans to make it in volume. It’s very labor-intensive and we’ll sell more than 200 on a typical day. It’s a standard item for Sunday brunch that students look forward to after sleeping in until late morning. Because it has no ...

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