يقدم هذا frittata سهلة لصنع لفاتح الشهية أو الطبق الرئيسي ليقضوا. إنه لذيذ خارج الفرن ، في درجة حرارة الغرفة ، أو حتى كقايا الطعام في اليوم التالي. تم تكييف هذه الوصفة من كتاب الطبخ “مدرسة مارثا ستيوارت للطهي”.
This frittata recipe is easy to make and can be served as an appetizer or main dish. It is delicious fresh out of the oven, at room temperature, or even as leftovers the next day. This recipe is adapted from the cookbook “Martha Stewarts Cooking School”. The ingredients include onions, butter, potatoes, basil, parsley, eggs, heavy cream, goat cheese, and Parmigiano-Reggiano or Asiago cheese. The directions involve cooking the onions and potatoes, whisking the eggs and cream, pouring the egg mixture into the pan, adding the goat cheese and Parmigiano-Reggiano, and broiling until golden brown. The frittata can be cut into six wedges and served hot, warm, or at room temperature. Overall, this recipe is a great option for a tasty and versatile dish.
27.04.2023 @ 05:33
This frittata recipe is easy to make and can be served as an appetizer or main dish. It is delicious fresh out of the oven, at room temperature, or even as leftovers the next day. This recipe is adapted from the cookbook “Martha Stewarts Cooking School”. The ingredients include onions, butter, potatoes, basil, parsley, eggs, heavy cream, goat cheese, and Parmigiano-Reggiano or Asiago cheese. The directions involve cooking the onions and potatoes, whisking the eggs and cream, pouring the egg mixture into the pan, adding the goat cheese and Parmigiano-Reggiano, and broiling until golden brown. The frittata can be cut into six wedges and served hot, warm, or at room temperature. Overall, this recipe is a great option for a tasty and versatile dish.