No microwave is available to heat up my lunch these days, so I'm back to salads and dips.
This week, it's chilled (cooked) asparagus, hard boiled egg, and chic peas, dressed with fresh lemon vinagrette. I topped with shaved Parmesan, walnuts and sunflower seeds. With some crackers or bread, it's a square meal, and filling.
Monday, January 10, 2011
Monday, January 3, 2011
Frittata
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.
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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