Eggs: Difference between revisions
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[https://www.food.com/recipe/frittata-511789 by Tami.Ticker Food] | [https://www.food.com/recipe/frittata-511789 by Tami.Ticker Food] | ||
"Great way to use leftovers and still have leftovers... :) When I make this I generally have a few piece left over, so I wrap each in an individual piece of glad press and seal and freeze. When I am running late or don't feel like making breakfast, I pull a piece out and warm in microwave. Still just as good as day it was baked. Feel free to use any meat/veggies leftover and try different types of cheese." | "Great way to use leftovers and still have leftovers... :) When I make this I generally have a few piece left over, so I wrap each in an individual piece of glad press and seal and freeze. When I am running late or don't feel like making breakfast, I pull a piece out and warm in microwave. Still just as good as day it was baked. Feel free to use any meat/veggies leftover and try different types of cheese." | ||
=====Frittata With Brown Rice, Peas and Pea Shoots===== | |||
[https://cooking.nytimes.com/recipes/1014670-frittata-with-brown-rice-peas-and-pea-shoots by Martha Rose Shulman Cooking] | |||
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well. | |||
