Frittatas are a great, basic dish to know how to make. They are easy, nutritious, delicious and able to accommodate lots of different ingredients—perfect for using up leftover meats and veggies in ...

2 cups cleaned, sliced mushrooms, wild if available, such as chanterelles or morels (cultivated types such as cremini may be combined or substituted) 1. Whisk together the eggs, one-fourth cup creme ...

This spinach and mushroom frittata is a simple, reliable recipe that works for breakfast, lunch, or dinner. Sautéed mushrooms add depth while fresh spinach keeps the dish light and balanced.

If you’re craving an egg dish, look no further. These frittatas make for an easy, nutrient-dense breakfast or lunch. Frittatas are egg dishes in which various ingredients — such as vegetables, meats, ...

In Italy, eggs aren’t considered breakfast fare. Most Italians wake up to espresso and a pastry. Frittatas are for dinner. There are two types of frittatas: the kind cooked in a pan on a stove burner ...

Preheat oven to 350 degrees. Heat a 10-inch ovenproof nonstick skillet, preferably cast-iron, over medium heat. Add oil. Once hot, add mushrooms. Cook, without stirring, until seared, about 3 minutes.

Preheat oven to 350. Slice onions ¼-inch wide. Add 1 tbs. of olive oil to a warm skillet, add onions, and cook over medium heat until golden and soft, approximately 15 minutes. In a separate skillet, ...

1 teaspoon olive oil 1/2 pound fresh mushrooms, sliced 1/2 teaspoon dried thyme 10-ounce-bag fresh spinach 1 tablespoon water Egg substitute equivalent to 10 eggs 1 teaspoon dried dill or 1 tablespoon ...

A frittata is forgiving and flexible. You can wrap it up and it’s good a few hours later. Or you can eat it cold. You could make one late at night and have leftovers for lunch the next day. For this ...