- baking powder
- sugar
- salt
- good quality choc chips
- Zest of one orange
- heavy cream
- garlic powder
- ⅛ teaspoon red pepper flakes
- eggs
- milk
- shredded cheddar or mozzarella cheese
- freshly-ground black pepper
Haven’t tried.
They say “decadent”.
- Vanilla ice cream
- Serve with:
- -
- diced apple
- vanilla
- sugar
- salt
- eggs
- milk
- raw pecans
- raw hazelnuts
- raw almonds
- raw walnuts
- raw sunflower seeds
- cinnamon
- coconut oil
- raw cacao
- vanilla
- freeze dried strawberries
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
- half-and-half
- Table salt and ground black pepper
Haven’t tried but sure sounds good.
Do not substitute low fat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.
- packed light brown sugar
- Topping:
- -
- nutmeg or allspice
- ground cinnamon
- vanilla extract
- sugar
- large eggs
- whole milk
- half-and-half
- corn syrup
Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.
- Casserole
- large eggs
- whole milk
- half-and-half
- sugar
- vanilla extract
- ground cinnamon
- nutmeg
- Topping
- packed light brown sugar
- corn syrup
- Egg Yolks
- Raisin Bread
- Cinnamon
- Salt
- Sugar
- Maple Syrup
- Heavy Cream
- Butter
Haven’t tried.
Sounds like something to try with left-over ham.
- Flaky Grands
- Bag shredded cheddar 8 ounces
- Half cup milk
- Cubed ham or ground cooked sausage 1 cup cooked
- eggs
- Salt and pepper