The lightly caramelized
onions in this frittata add lots of flavor.
Not exact matches
It's time for Taste of Home Tuesday and this week I'm sharing a recipe that was included
in the Spring special delivery box for mini ham, cheese and
onion frittatas.
For the veggies
in this Cheesy Vegetable
Frittata, I used red pepper, broccoli florets,
onion, and garlic.
Packed
in their own juices, just handful brightens up this
Frittata with Potato,
Onion, Piquillo Peppers, and Chorizo.
It makes the loveliest fillings for morning omelets or
frittatas and works well
in my simple weeknight one dish meal of white rice, sliced green
onions, sliced fresh mushrooms, diced roasted poblanos (optional) and ground Italian sausage for the Bennett Crew and a poached egg for me.
Spray a shallow 9 - inch pie dish and set aside - Crumble tofu
in a large bowl with your hands until it looks like feta cheese - Stir
in nutritional yeast, mustard,
onion and garlic powder, turmeric, plus salt and pepper until well combined - Mix
in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let
frittata cool for 5 minutes on the counter before serving - Place a dish over top and quickly, but gentle, flip
frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?