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).
Using a
frittata recipe as a vehicle for using up leftovers at breakfast, lunch, or dinner really helps out when filling
in gaps
in a meal plan or speeding up meal time on an unexpectedly busy
night.