via good housekeeping |
Every Easter, we celebrate with a big brunch. The meal always has to include the innards from the blown eggs we dyed the day before, so this year I have plans for a frittata, a dish I have ignored until discovering that it is the perfect vessel for leftovers. Here's a basic recipe. Note that pretty much any veggies, cheese, and/or meat combination imaginable can be used here. My most recent frittata had onions, mushrooms, shredded beef from some leftover stew, and ricotta. Delicious!
HOPPY Easter!
1 comment:
hehe DORK! hoppy easter to you, too...hop your way down here soon, would ya?! xoxo
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