Random image
Navigation
Login or Register
eggs
| Image | Title | Author | Rating | Description |
|---|---|---|---|---|
 | Grated Potato Frittata | Boris Mann |
Frittata is a generic description for an egg dish that involves cooking some set of ingredients, often including a starch like potatoes, and a bunch of vegetables and spices, and then pouring in beaten eggs, covering with cheese, and taking it from the stovetop once the bottom has set to finish by broiling in the oven. The ingredients can be variable – lately I've been grating potatoes, which not only makes the potatoes cook faster, but also The main rule of thumb is about 2 to 2 1/2 eggs per person, plus about as many vegetables as eggs. | |
| Asparagus Vinaigrette | Boris Mann | No votes | This is another one of the recipes from the Nutbread and Nostalgia cookbook that I've made my own and remix in various contexts. Eggs, mustard, and asparagus just go so very nicely together. While these instructions are really appetizer focused, I often just add eggs/mustard to asparagus whenever I'm cooking asparagus as a side dish, and as such also serve it hot, not chilled on separate plates. | |
 | Schwäbischer Zwiebelkuchen (Onion Quiche) | Anne Mann |
I had a huge pile of onions starting to go bad, and, looking for a recipe requiring lots of onions, I found this "Zwiebelkuchen", available everywhere in South Germany and in the Southwest of France where wine is made. It is best eaten with new wine, that is still sweet, but also a bit sour. | |
 | Greek Frittata | Boris Mann |
A simple frittata recipe with lots of veggies and no starches. |
