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Full Online Book HomeLearning KitchenBreakfastandbrunches - Fritatta - Fresh Vegetable Fritatta
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Breakfastandbrunches - Fritatta -  Fresh Vegetable Fritatta Post by :TelZilla Category :Learning Kitchen Author :Unknown Date :December 2011 Read :814

Click below to download : Breakfastandbrunches - Fritatta - Fresh Vegetable Fritatta (Format : PDF)

Breakfastandbrunches - Fritatta - Fresh Vegetable Fritatta

Vermont Cheddar, shredded
2 cloves fresh garlic, chopped
1 red pepper
1 green pepper
1 Spanish onion
1 yellow squash (small)
1 green squash (small)
2 ripe tomatoes, in wedges
2 sprigs fresh basil
2 tablespoons olive oil
oregano, thyme, fresh-ground black pepper

Heat saute pan with olive oil. Over medium heat, lightly cook chopped garlic, add freshly cut vegetables (1/2" strips). Add oregano and thyme, then gently toss. Keep vegetables firm, do not overcook. Remove from heat.

For each individual serving: beat 2 eggs, pour into heated 7"-9" teflon pan, lightly oiled. Add vegetables to top. Arrange colors, do not stir. Top with cheddar cheese and freshly-ground black pepper. Salt optional. Cover and cook over low heat until cheese is melted. Loosen and slide onto warm platter. Serve with toasted French bread.

May be prepared in large pyrex dish and baked in oven at 325 degrees. Leftover vegetables are ideal for past primavera dinner.
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Breakfastandbrunches - Fritatta Fennel And Red Onion Breakfastandbrunches - Fritatta Fennel And Red Onion

Breakfastandbrunches - Fritatta Fennel And Red Onion
10 eggs 1/2 teaspoon salt 1/4 teaspoon pepper 1 to 2 tablespoons olive or vegetable oil 1 small red onion cut into 8 wedges 1 small fennel bulb (3/4 pound) well trimmed and sliced 1/4 cup chopped fresh basil leaves 2 teaspoons balsamic vinegar Lightly beat eggs with salt and pepper, set aside. Heat 1 tablespoon oil in 10 inch to 12 inch nonstick skilletwith ovenproof handle over medium hi heat. Cook onion 5 minutes, turning over after 3 minutes; remove. Cook fennel 5 minutes, adding a little more oil if necessary. Reduce heat to medium. Pour eggs into skillet over

Breakfastandbrunches - French Toast Sunday Breakfastandbrunches - French Toast Sunday

Breakfastandbrunches - French Toast Sunday
***** NONE ***** SUNDAY FRENCH TOAST 8 slices French toast (3/4-inch thick) 4 eggs 1 c. milk 2 Tbsp. orange juice 1 Tbsp. sugar 1/2 tsp. vanilla 1/4 tsp. salt 2 Tbsp. butter confectioners sugar Arrange bread in single layer in a 12 x 8 x 2-inch baking sheet. In medium bowl, with rotary beater, beat eggswith milk, orange juice, sugar, vanilla and salt until well blended. Pour over bread. Turn slices to coat evenly. Cover and refrigerate overnight. In hot butter in skillet, saute bread until golden, about 4 minutes. Sprinkle with confectioners sugar. Makes 4 servings.