Eggs: Difference between revisions
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[https://www.food.com/recipe/joleans-company-baked-egg-frittata-127846 by Stacky5 Food] | [https://www.food.com/recipe/joleans-company-baked-egg-frittata-127846 by Stacky5 Food] | ||
"My mom rarely cooked us breakfast, but when we had company she went "all out". This is a very simple recipe. There are probably lots of similar ones out there, but this one is dear to my heart because it was TRULY a "special occasion" whenever my mom made this. I still love it to this day, although I've embellished it plenty from time to time--YUM! Note for Zaar World Tour II: Frittatas are Italian in origin." | "My mom rarely cooked us breakfast, but when we had company she went "all out". This is a very simple recipe. There are probably lots of similar ones out there, but this one is dear to my heart because it was TRULY a "special occasion" whenever my mom made this. I still love it to this day, although I've embellished it plenty from time to time--YUM! Note for Zaar World Tour II: Frittatas are Italian in origin." | ||
=====Cheesy Frittata===== | |||
[https://cooking.nytimes.com/recipes/1024573-cheesy-frittata by Sohla El-Waylly 8/1/24 Cooking] | |||
Random leftovers or wilted vegetables in your fridge won’t go to waste when you use this easy frittata formula. First, whisk eggs with salt and allow them to sit while you prepare your mix-ins. This gives the salt time to uncoil some of those egg proteins so they cook up tender and creamy. | |||
