this sausage and potato breakfast frittata by recipe developer Catherine Brookes is sure to brighten up your weekend mornings. This frittata provides a well-rounded way to start the day ...
The first is a breakfast frittata, which I liken to a classic diner omelet — unapologetically hard-cooked. It’s stuffed with miscellany from the fridge, made over fairly high heat on the stove ...
Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights. The gnocchi will be pillowy-soft, but will harden ...
A classic Italian recipe! You can try this recipe for an ultimate weeknight dinner or weekend brunch ... Once it's slightly brown, finish it with truffle oil and parmesan. 5. Serve the frittata with ...
Once frittata is done baking, remove from oven and allow to cool to room temperature. Invert the frittata onto a plate. Top with a cherry-tomato pico de gallo.