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 ...

Italian in its roots, a frittata is not quite an omelet and not quite a quiche, though it is made with plenty of eggs. When done right, frittatas are fluffy yet filling, and packed with possibilities, ...

1.Preheat oven to 400 degrees. 2.For the pesto: In a food processor, combine greens (not stems), cheese, pine nuts, oil, garlic and salt and pepper to taste. Process on high speed, scraping the sides ...

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 ...

Mushroom Frittata is a delightful Ramadan recipe that brings together the simplicity of a back-pocket meal with the rich flavors of mushrooms, shallots, kale, and Parmesan cheese. Perfect for iftar ...

1. Preheat oven to 350 degrees. Peel the potato and slice to ¼-inch thickness. Heat a 10-inch cast-iron skillet over medium-high heat, and melt enough butter to coat the sliced potatoes. 2. Add the ...

For many people, a great brunch dish is something that tastes great any time of day for lunch, too, or a late, light dinner. Eggs adapt perfectly to this free-spirited outlook: They are quick to cook, ...

Position rack in top third of oven and preheat to 400°F. Place tomatoes and 1/4 cup shallots in large skillet. Add oil and toss to coat. Sprinkle with salt and pepper. Place in oven; roast until ...

Morning runners tend to get all the glory. "I could never do that," an afternoon or evening runner might say, before relating his own experience of sleeping through several alarms whenever he tries to ...

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 ...