Monday, January 3, 2011


Happy new year!

This weekend I made a frittata for breakfast--a nice option for a holiday brunch. I used an 8" skillet, filled it with small diced vegetables, sauteed them, added 4 scrambled eggs, topped it with a little Parmesan, and finished it off under the broiler. I used green beans, asparagus, potatoes, onions, leeks, mushrooms, and red peppers.

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