Eggs: Difference between revisions
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[https://cooking.nytimes.com/recipes/1014983-greens-and-garlic-frittata-to-go by Martha Rose Shulman Cooking] | [https://cooking.nytimes.com/recipes/1014983-greens-and-garlic-frittata-to-go by Martha Rose Shulman Cooking] | ||
Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need ½ cup of chopped greens, but you could use twice that amount. | Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need ½ cup of chopped greens, but you could use twice that amount. | ||
=====Asparagus and Goat Cheese Fried Eggs] | |||
[https://www.americastestkitchen.com/recipes/9259-asparagus-and-goat-cheese-frittata by Lan Lam AMERICA'S TEST KITCHEN] | |||
