Eggs: Difference between revisions

From WikiDemocracy
Jump to navigationJump to search
Lilly (talk | contribs)
No edit summary
Lilly (talk | contribs)
No edit summary
 
(3 intermediate revisions by the same user not shown)
Line 1: Line 1:
{{#seo:
|title=eggs
|description=A collection of recipes using eggs
|keywords=egg dish, healthy egg recipes, easy oven baked, frittata, poached, breakfast, cuisines, scrambled, deviled
|image=File:Eggs 1.jpg
|image_width=300
|image_height=200}}


===== 45 Egg Recipes We’ll Crave Until the End of Time =====
===== 45 Egg Recipes We’ll Crave Until the End of Time =====
Line 244: Line 255:
[https://www.food.com/recipe/light-spinach-frittata-with-salsa-96606 by spatchcock Food]
[https://www.food.com/recipe/light-spinach-frittata-with-salsa-96606 by spatchcock Food]
  "Made this for breakfast today and it was SO filling and wonderful. The eggs are very creamy and flavorful when cooked in this way. This is a phase one South Beach Diet recipe, but you would never guess it! You can also make your own salsa."
  "Made this for breakfast today and it was SO filling and wonderful. The eggs are very creamy and flavorful when cooked in this way. This is a phase one South Beach Diet recipe, but you would never guess it! You can also make your own salsa."
=====Frittata With Potatoes, Pancetta and Gruyere=====
[https://www.food.com/recipe/frittata-with-potatoes-pancetta-and-gruyere-415613 by DrGaellon Food]
"Inspired by a variety of recipes. Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up. Make sure your potatoes aren't too big; you want the volume of onion-and-potato to be about the same as the volume of egg."
=====9 Awesome Frittata Ideas to Make for Breakfast=====
[https://www.bonappetit.com/test-kitchen/cooking-tips/article/frittata-ideas by ROCHELLE BILLOW 6/7/15 bon appetit]
What's included in Annual Access
=====A Frittata You can Mix and Match with Your Favorite Vegetables=====
[https://www.bonappetit.com/story/easy-vegetarian-frittata-recipe by MERYL ROTHSTEIN 6/2/17 bon appetit]