Left over pasta is covered with a leek and shallot confit, egg substitute, and mozzarella cheese. Then it's topped with ricotta cheese and baked until deliciously golden. Ricotta Pasta Frittata is a quick and tasty #meatfree meal. Okay, to say I’m loving my new kitchen is an understatement. The counter top is HUGE and I have a nice spot next to the sliding glass door to take delicious pictures. Granted, we’re home a little later and don’t get gorgeous light like this, but there’s … [Read more...]
Scalloped Potato Frittata
With all my favorite flavors of scalloped potatoes, this Scalloped Potato Frittata is surprisingly easy to prepare and tastes amazing. The sharp Gruyere pairs well with the egg and potatoes making this perfect for breakfast, brunch, or dinner! … [Read more...]
Persian Zucchini Frittata (Kuku Kadoo )
Persian Zucchini Frittata (Kuku Kadoo ) is full of zucchini blended with delicious herbs and spices for a perfect a main dish #MeatlessMonday meal. … [Read more...]
Leek Confit Frittata
This is the second recipe I made from The Wimpy Vegetarian for Secret Recipe Club. I had leeks. I had leeks for the braised sausage that we usually make. I wanted needed to make something with the rest of the leeks before they went bad. No. They weren't that old. They weren't. Anyway... *insert real life snippet* Feel free to skip down to the recipe. This has been the source of an emotional struggle for the last few days... I'll wait... Okay. If you're still here, here's the … [Read more...]