Hectic mornings are standard in my house. With barely enough time to gather an armload of books, bags, and lunches before racing out the door, breakfast is often a grab-and-go affair. Instead of scrambling cheesy eggs as the school bus pulls up, I quickly warm my make-ahead cheesy frittata cups.
A trio of cheeses — ricotta, Parmesan, and Fontina — season the eggs and add creamy richness. The mini frittatas puff beautifully, like a souffle, in the oven before settling slightly — perfect for eating out of hand or between a split English muffin.
from Recipe | Kitchn http://ift.tt/2DXhSIT
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