Eggs: Difference between revisions
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[https://cooking.nytimes.com/recipes/1014576-more-vegetable-than-egg-frittata by Mark Bittman Cooking] | [https://cooking.nytimes.com/recipes/1014576-more-vegetable-than-egg-frittata by Mark Bittman Cooking] | ||
This frittata is one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or two of vegetables, I use two or three eggs with three or four cups of vegetables. Think of it as a big vegetable pancake bound with just enough creamy-cooked eggs to hold the thing together. | This frittata is one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or two of vegetables, I use two or three eggs with three or four cups of vegetables. Think of it as a big vegetable pancake bound with just enough creamy-cooked eggs to hold the thing together. | ||
=====Frittata Recipes===== | |||
[https://www.seriouseats.com/frittata-recipes-5117900 by J. Kenji López-Alt 13/7/23 serious eats] | |||
The other night I was up late editing some photos and got a bit of the ol' late-night hunger pangs. After realizing I was out of pickles to wrap in slices of Swiss cheese (my standard eaten-by-the-warm-glow-of-the-refrigerator light meal), I spied the carton of eggs and remembered Daniel's excellent tutorial on how to make a Spanish-style tortilla. I quickly pulled out my phone to check my shopping list to see if I was out of potatoes, then stopped myself because I realized I could get the answer much faster by looking at the potato bin right next to me. It was empty. | |||
