Eggs: Difference between revisions
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=====Best Pasta, Thyme and Parmesa===== | =====Best Pasta, Thyme and Parmesa===== | ||
[https://www.177milkstreet.com/recipes/pasta-thyme-and-parmesan-frittata by MILK STREET] | [https://www.177milkstreet.com/recipes/pasta-thyme-and-parmesan-frittata by MILK STREET] | ||
=====Chicken, Vegetable, and Ricotta Frittata Recipe===== | |||
[https://www.seriouseats.com/chicken-vegetable-ricotta-frittata-recipe by Yvonne Ruperti 9/4/19 serious eats] | |||
Starting with pre-cooked chicken is a big time saver in a dish like this. If you've only got the raw stuff, then gently simmer it till cooked and then shred into bite sized pieces. The flavors in this frittata are light and fresh, with basil taking the lead. It's a pretty effortless process—I sautéed the vegetables for a few minutes until almost cooked, and then added the chicken, basil and egg. I spooned myself one last mouthful of creamy ricotta and plopped the rest into the pan. | |||
