Basic Recipe
- Salt to taste
- white vinegar
- water to cover
- medium peeled & sliced potatoes
- butter
- flour
- salt
- pepper
- milk
Personally I like Butternut Squash better but both are good and easy to fix this way.
I would give butternut squash 4 stars…acorn squash 1 star.
- butter/margarine as needed
- brown sugar as needed
Haven’t tried.
Can use zucchini or yellow squash. Will be similar to a quiche.
- chopped parsley
- chopped celery
- biscuit mix
- eggs
- oregano
- pepper
- salt
- onion chopped
- grated cheese
- squash grated or shredded
- garlic powder
- zucchini
- olive oil
- garlic powder
- pepper
- oregano
Haven’t tried.
- Sour cream
- chopped fresh dill
- Garnish:
- -
- honey
- red wine vinegar
- extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- beets
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
This is great for any kind of greens… Mustard, Collard, Kale, Chard, even younger Beet Tops, however I am not a personal fan of the beet tops.
- mess of greens
- bacon grease
- flour
- large clove garlic sliced
- Water and salt as needed
Made these…so-so.
- olive oil
- Juice from 1/2 lemon
- small beets
- salt to taste
Haven’t tried…but sounds really good!
A very nice optional condiment would be adding balsamic vinegar on the top when finished cooking. If you would like to get a bit more adventurous, pull ’em out of the oven 10 min. early and gently barbeque them a bit, on a grill.
- olive oil
- Kosher Salt
- pepper