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Has Achieved Nirvana |
Have never tried adding a bit of heavy cream. Will experiment with my next frittata.... https://getpocket.com/explore/...source=pocket-newtab
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Has Achieved Nirvana |
That looks yummy.
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Jodi| Has Achieved Nirvana |
As it happened, we had frittata tonight. I had a bag of baby chard that I needed to use. Sauteed the chard with a bit of garlic, added the eggs and topped with some grated Swiss cheese. Fried up some leftover boiled red potatoes on the side. Breakfast for dinner!
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| Foregoing Practicing to Post Minor Deity  |
Baby chard! Sounds almost cruel. Also delicious. Is a frittata the same thing as a Spanish tortilla?
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| Has Achieved Nirvana |
Had to look up Spanish tortilla, but I think it's the same concept as frittata. Farmer John's (our CSA farmer) baby chard is out of this world. The stems are tender enough to eat, and the flavor is very delicate with a touch of sweet. I got two bags of it in my last CSA box. I used some for Soup Roberto, some for a mushroom recipe that I posted in another thread a few days ago, and the last of it today in the frittata. This week I get a bag of baby arugula. Mr wtg isn't a big fan, so I'll share part of it with a friend. This year's arugula has been fantastic. Very peppery.
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Minor Deity |
This one's a winner! I sauteed some mushrooms, olives, and tomatoes, threw a drained and chopped can of artichoke hearts in there, and wow. It's really tasty. And easy! Thanks for sharing it!
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| knitterati Beatification Candidate  |
this is the infographic I use for frittata, from epicurious
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| Foregoing Practicing to Post Minor Deity |
I remember watching the locals having morning frittatas in Barcelona when we were there. I also remember they were accompanied by alcohol. It’s different over there.
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