Sentences with phrase «cook in the frittata»

I think it would taste delicious cooked in the frittata but with JJ's lactose intolerance I did not want to be selfish and make the frittata for only me!

Alternatively, you could grate them in so they're super thin and will cook in the frittata.

Not exact matches

I normally don't like cooked spinach but I bet I would love it with these flavors in a frittata.

It would make a great cooked crumbled filling in a quiche or a frittata, or in a pasta dish too... so many possibilities... yum!

You can either bake the frittata in the oven or cook it on the stovetop if you don't have an oven - proof pan.

Frequent go - to dishes: roast chicken with the back cut out and flattened (cooks faster), Alice Waters French Cream of Cauliflower Soup, any winter squash soup with ginger, garlic, coconut milk..., sweet potato fries in the oven, swiss chard frittata with proscetto bits and aged cheese, chicken marbella, BBQ salmon... wait I'm getting hungry again...

A frittata is an Italian egg bake that is cooked on the stovetop and finished in the oven.

I came up with this hybrid between a Quiche Lorraine (the Swiss cheese / bacon thing), a frittata (the cooked in the skillet on the stove top, then under the broiler thing) and a souffle (the beat it till a bunch of air gets incorporated, so it puffs thing).

I cook eggs in it - scrambled, omelette, frittata, you name it.

Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop «Spanish» from the name.

Cooked in cacao butter, this frittata does not require huge amounts of oil and boasts all the benefits of the cacao bean.

While frittata is cooking on the stovetop, warm a loaf of purchased focaccia in a 350F oven.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

This smoked salmon frittata is naturally gluten - free and includes nourishing add - ins like spinach, cauliflower, and cooked quinoa.

For over a decade now, we have narrowed our sights on an egg substitute that not only replaces eggs for baking and emulsifying, but also acts and tastes like real eggs when scrambled and cooked in omelets and frittatas.

Kitchen economy: Use any leftover cooked vegetables, grains, or herbs in your fridge for this frittata, then use any leftover frittata for a sandwich the next day.

(As a general rule, you want to cook most vegetables before you throw them in a frittata, to help them release moisture - otherwise they might make the frittata soggy.)

If you want to use thicker, starchier vegetables in this recipe, I would recommend lightly cooking them first so you can be sure they'll be fully cooked and soft when the frittata is done.

* TIP: to check if done, cut a small slit in the center of the frittata - if the eggs are still runny / raw, keep cooking.

Add in desired seasonings (don't be shy, remember this seasoning is for the eggs too) and cook until slightly under the tenderness you want in the frittata when finished.

We usually autopilot to omelets when we think about egg - and - vegetable breakfasts, but a frittata gets my brunch - at - home vote for the fact that you can let it cook in the oven while you shower (or lie in bed with the shades drawn until the timer goes off) and because you don't have to worry about wrecking it when you try — and fail — to flip it without making a mess, something most of us have trouble with even when we're firing on all cylinders.

A few of my favorite simple, go - to recipes are soups, breakfast for dinner (scrambled veggies and eggs with roasted sweet potatoes, or a frittata), chicken and veggies thrown in the crock pot with a favorite organic sauce, or cooked whole grain pasta tossed with roasted veggies, a can of rinsed and drained beans, and a splash of olive oil and sprinkle of sea salt.

Plan your meals so that you can recycle your leftovers, for instance cook extra boiled potatoes one night and use them in a frittata the next day.

To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.

If you want to use thicker, starchier vegetables in this recipe, I would recommend lightly cooking them first so you can be sure they'll be fully cooked and soft when the frittata is done.

Since I know most people don't have a lot of time for cooking in the morning, on Day 2 I want you to have the breakfast frittata again.

If possible, use a cast iron pan, but keep in mind that, due to the pan's ability to conduct heat, the frittata will continue to cook once removed from the oven.

Sauté the Frittata Ingredients: If the meat is raw, cook that first and then remove it from the pan to add back in later.

-LSB-...] the teachers each day with meals — in which case I was asked to make the staff's favorite Mediterranean Frittata that I have cooked for them in the past.