A frittata is an egg-based dish that’s sort of like an omelet, but simpler: Instead of folding the eggs over their fillings—which is where a lot of home cooks go wrong—you just mix everything together, and broil the top to finish cooking it. It’s served firm, with the eggs completely set, and can be eaten hot or at room temperature—another factor that makes frittatas easier than omelets. As with omelets, nearly anything can go into frittatas: herbs, vegetables, meats, cheeses, and even fish. They’re an especially great way to use up small amounts of leftovers, which is actually how I invent my frittata recipes: Whether it’s that single stalk of fresh oregano, a few slices of prosciutto, or a small hunk of fontina, it can go in my frittata. And the results are much more often delicious than not. Here are two of my favorites—great as snacks, with a salad as a light lunch, or even as the filling for a hearty sandwich.
This Information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"
Popular Recipes
-
Welcome to Recipe2Eat.com - A place were you can find Tasty and Healthy recipes which can satisfied your belly. In the cooking world this is... -
Ingredients: • 2 cups butter • 2 cups peanut butter • 2½ pounds powdered sugar • 3 teaspoons vanilla • melting chocolate Preparatio... -
Preparation time: 10 minutes 4 servings 252 calories per serving, 26% from fat RealAge effect if eaten 12 times a year: Because they st...
-
There are several other rather surprising sources of fiber. These aren’t where you’ll get the majority of your fiber, but if you can pick up...
-
Chef Marc Forgione is the executive chef and owner of his eponymous restaurant, Marc Forgione, in New York City. Forgione was recently awar... -
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p107'. Ingredients: • 1 cup milk •...
-
Yield: 3 Servings Main Ingredients: • 1 and 1/2 Cups Kimchi • 2 Cups Water • 1 Cup Tuna (Tuna Packed in Oil) • 1/2 Tofu • 1/4 Onion... -
• Preparation time: 5 minutes • 4 servings • Cooking time: 15 to 18 minutes • 38 calories per serving, 35% from fat RealAge effect if e...
-
Ingredients: • 1 pound thin veal cutlets for scaloppini (yields about eight cutlets), rinsed and patted dry • 4 ounces sliced prosciutto ...
-
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p136'. This image is owned by '...
No comments:
Post a Comment