Funded by Bob Red Red. See below for more details.
I know most people deal with holiday meals. There are a number of timetables and daily schedules. Depending on your personality, they may feel energy or feel completely sensitive. So what happens when you are thinking of staying at home, including breakfast breakfast?
It may feel like & # 39; another thing & # 39; But fortunately, there are hard and hard foods that everyone can enjoy. To start, post them with a beautiful chard frittata!
Eat your greens
One of the biggest push for this mulch is to chat on chard. Whenever I ask people they want to cook more, I get a lot of checks & # 39; chard & # 39; as the answer. It can be very hard and enjoyable but it is one of the ones you know & # 39; know & # 39; types of species. In the sense, when you know, you will be good friends.
To start the process, I will let you know my relationship with this greeting. I like only chard that can not be easily cooked or fully cooked, no more. Chard, when cooked in a medium stage, has an uncoated, very low. It's not just what I am.
And so, for frittata this chard, we cook well greasy. Very good, really. It fills onions, and is the best friend of quinoa and feta.
All the onion taste
I like the taste of caramelized onions, but I could not have in the caramelized onions and without a difficult time. Everything is labeled like that but only tells you that you only cook 20 minutes only. You need a time gift to get a great taste, sweet taste.
However, I have fraud, and it's a bit like when I want a pepper on less than 20 minutes. I cook onions until soft and add balsamic beveramic fluid. In fact it is not the same taste but cooking on a long beak of vinegar permits the vinegar to reduce and be long, helps with the onion.
You can always use caramelized pre-cooked onions (if you are cooking / preparing). You can also use cooked or seasoned boiled potatoes (the same way as celery).
Height, grain, and cereals
The length is not the usual standard for most of the time but they are close to my needs in my kitchen. I would not like to exclude them. That is why I do not use apple apples at the base (in fact, you will see I use cream instead of milk). The use of minerals really helps to balance eggs up to the extra cost
Why is Bob Red Mill Quinoa? It's my enough supply, and I can cook it. It boosts the time it takes to make the onions. But, of course, not many times, I already have wood cooked in frittata frittata chard even easier.
If you are looking for a solid or difficult breakfast or food to feed your guests, frittata is the best. It can be easily designed to use everything you have, including seedlings, vegetables, fruits and vegetables.
Cup ½ cup Bob Red Mill Quinoa
1 cup of broth
1 large yellow pepper
2 tablespoons olive oil
¼ teaspoons sweet sea
2 teaspoons balsamic batch
4 cups of grass
6 large eggs
3 teaspoons heavy weight
¼ teaspoon salt
¼ teaspoon black pepper
Combine quinine, vegetable broth, and salt in a small saucepan. Bring to a boil, lower the cream, cover, and cook for 12 to 13 minutes. After that time, remove the heat from steam and steam until it is ready. Otherwise, use 1 cup quotas if you have one.
To make the onions, cut out ½ "rounds, under the pressure of the olive oil in the oven. Put the chopped onions in the skillet and cook until they begin to brown, 10-15 minutes. and continue to cook until the mistake goes down, for 5 minutes, stir the chard and continue to cook until wilted, another 5 minutes or so.
Place the oven at 400 ° F. Although the onion is cooked, eggs, cream, salt, and pepper peppers. Do not try to combine.
When the bed is cooked, add the egg mixture to stir. Try to have a few minutes to agree, so you can agree below. Sprinkle feta
Turn frittata in the oven and bake for 12 to 15 minutes. Frittata should be cooked and cooked.
Prepare for it: Prepare for quinine and onions. After a whole day, cook chard and add onions / quinoa before adding eggs.
Dimensions:1/4 of frittata
Keywords: frittata chard, fruit frittata
Disclosure: This recipe is created in collaboration with Bob's Red Mill. All thoughts and opinions are my own. It's a story like this that helps me keep this place so I give you vegetable foods that you see every week.