Another Frittata
Can we help it? No. They're just too good; just had to share a fritatta again. Shallots, green peppers, chopped spinach inside with slices of locally made (and nationally gold medal awarded) Raclette cheese and red pepper on the top. It was a great dinner.Next? Hopefully, Michele's Upside Down Apple Gingerbread Cake will taste good. It's the first time she's made it. Fingers crossed it makes the blog!Andy
And...so..you put it under the broiler near the end, at the last minutes, to make it perfectly perfect???? Is that the trick or not? Eye candy photo Andy!
ReplyDeleteAs always, Bren, thanks for the kind words and support!
ReplyDeleteThe broiler does the trick, but I keep the pan one level lower than the typical broiler distance. I like to let the oven set and brown the dish. Even though I also love scrambled eggs, broiling seems to give it a different texture in addition to look. Another reason to make the "frittata" effort.
Enjoy!
Andy
Oh my goodness Michele,
ReplyDeleteI love your yummy blog, hahaha.
I just adore Character Constuctions too,so fabulous.
Nice to have another friend that enjoys too.
Love your blog and off to check out Oct dolls.
Not found them yet but what a great cook you are !!! I love to cook too and excited new Stampington release "Where Women Cook" magazine out now.
Best wishes, Hugs Laura.xoxx