Eggs: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 190: | Line 190: | ||
[https://cooking.nytimes.com/recipes/1014670-frittata-with-brown-rice-peas-and-pea-shoots by Martha Rose Shulman Cooking] | [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. | 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. | ||
=====Garden Frittata===== | |||
[https://www.food.com/recipe/garden-frittata-192649 by Fauve Food] | |||
"My favorite breakfast. It's so colorful. Also great for brunch or a light dinner. Very filling, and the leftovers are excellent too!" | |||
