Spring Vegetable Frittata

 

SPRING MARKET MEALS Spring Vegetable Frittata

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Spring Vegetable Frittata I How to Make a Frittata I Weight Watchers: 1 sp

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In The Kitchen: Spring Vegetable Frittata

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Spring vegetable frittata

Video taken from the channel: Oncology


 

Spring Vegetable Frittata Recipe How to Make a Baked Frittata

Video taken from the channel: Food Wishes


 

Easy Breakfast Frittata

Video taken from the channel: Tasty


 

Spinach Mushroom Frittata

Video taken from the channel: Kin


 

SPRING MARKET MEALS Spring Vegetable Frittata

Video taken from the channel: FarmersMarketLA


 

Spring Vegetable Frittata I How to Make a Frittata I Weight Watchers: 1 sp

Video taken from the channel: 23 Points a Day


 

In The Kitchen: Spring Vegetable Frittata

Video taken from the channel: therhodeshow


 

Spring vegetable frittata

Video taken from the channel: Oncology


 

Spring Vegetable Frittata Recipe How to Make a Baked Frittata

Video taken from the channel: Food Wishes


 

Summer ‘Peasto’ Frittata | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Easy Breakfast Frittata

Video taken from the channel: Tasty


Ingredients 1 ½ tablespoons extra-virgin olive oil, divided ½ pound fresh asparagus, trimmed and cut into 1-inch pieces 2 cups chopped broccoli 1. Heat oven to 375°. 2 Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring. Perfect for breakfast, lunch or dinner, this spring veggie frittata is the perfect way to celebrate the spring season!

Filled with asparagus and broccoli, this frittata is so easy to make and packed with flavor (and veggies)! Ready in 35 minutes, this frittata is perfect for meal prep, you can eat it all week and it’s pretty inexpensive!Preheat broiler.

In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are. Directions Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and.

Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes. In a large skillet over medium heat, heat oil.

This fresh zucchini and fingerling potato frittata makes a stunning presentation when plated, and is a perfect start to a crisp fall day. Fresh harvest flavors of parmesan cheese and pepper abounds in every bite, and a dash of heavy cream gives it a smooth and decadent texture. Method A vegetable frittata recipe that works equally well for breakfast as it does as part of a spring picnic. Serve with a green salad and crusty bread for a light lunch, and try topping with a handful of crumbled feta for a special twist. Add a dash of oil to.

But if you’re not sure just what to cook with your seasonal produce, this spring vegetable frittata is a great place to start. Asparagus and chopped. Preheat an oven to 350°F (180°C).

In a bowl, whisk together the eggs, cream and salt until well combined. In a 9 1/2-inch (24-cm) sauté pan over medium heat, warm the olive oil.

List of related literature:

Prep time: 10 min • Cook time: 8 min • Yield: 4 servings 8 eggs 2 tablespoons lowfat milk Salt and pepper, to taste 4 teaspoons extra-virgin olive oil 1 small zucchini, diced 1 small red bell pepper, diced 1 cup firmly packed arugula 1 In a bowl, whisk together the eggs, milk, and salt and pepper.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
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Adding them to the skillet in separate batches and frying each batch just long enough to color the pieces lightly and evenly, fry the eggplant, potatoes, carrots, string beans, green pepper, celery root, squash, cauliflower and cabbage.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
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* Sprinkle the Cheddar over the top of the frittata and broil for 2 to 3 minutes until the frittata is set and the cheese has melted.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
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Pour the base mixture over the winter sautéed vegetables, and top with ¼ cup grated Gruyère (or the cheese of your choice) just before the frittata heads into the oven.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
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Drain the artichokes and add them to the casserole along with the favas, carrots, scallions, green beans, peppers, garlic, and ham (no salt or pepper is needed at this stage).

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
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Add the zucchini, leeks, and garlic and sauté, stirring occasionally, until the vegetables are soft and lightly browned, 10 to 15 minutes.

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When the eggs are about 30 percent set, sprinkle with the Brussels sprouts leaves, top with the Gruyère, and transfer to the oven for 8 to 10 minutes, until the frittata is cooked through and browned on top.

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from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
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This is my basic frittata recipe, and it’s meant to be played with by adding any leftover vegetables or other ingredients that you have on hand.

“The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes” by Lindsay Nixon
from The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
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Cook the mixture, without stirring, until the eggs are almost set, approximately 4 minutes, and then flip the frittata over and let it cook for another minute or so.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
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Add the parsnips, turnips, celery root, potatoes, and yams, cover the Dutch Oven, and close the lid of the EGG.

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from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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64 comments

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  • Not browned on top! To me the best frittata is golden brown on top like a pizza with perfectly crusted yet moist edges! Which means plenty of butter!��

  • Everybody, try out this recipe as is! Get the flavor in your palate and consistency down first. The named vegetables impart delicacy and sweetness and a light, clean taste. This is a hearty lunch or brunch item. You will feel healthy and energized after eating this as is. It is complete on its own for a one-dish meal. So, No! to all the items suggested below. With the possible exception of a few sauteed mushrooms. But try the original first, keep your standards high! Why tamper with perfection?

  • I am a bit late since you posted this recipe but I made this today and I have to say this is the best fritata I have ever tasted in my life it tastes amazing thank you

  • Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses,but not Italian Breakfast.
    “The cappuccino is the meal,” “The only food you can have it with is a croissant – that you eat at the bar in the morning.”

  • For a killer topping.. just before finished baking…Sprinkle real shredded Parmisial Reggio cheese over top. Broil top for a minute.
    Couple more things… use small amount sun dried tomatoes in mix. Drizzle the olive oil into mix. You will be drooling. Cap with fresh ground pepper too. Don’t over cook!

  • I would try baking it in a 9×13 at 350 for about 30 minutes or until the eggs are set. I’d also recommend buttering the pan before pouring the egg-musroom-spinach mixture in. Let me know how it works out!

  • another GREAT recipe! served this today for brunch, and everyone loved it. can’t wait to make it again with different veggie combinations! ��

  • Yes! That is the beauty of a frittata you can put any veggies, meats or cheeses you like. The combinations are endless. I love asparagus, ham & goat cheese for another tasty option.

  • Looks delicious… never thought of using peas before, I’ve only ever used red pepper and onion so this will be a change for me! Thanks for the idea!!

  • I’ve been searching for an Italian frittata recipe for a while. Thanks to you Jamie, I just found the perfect recipe <3 I cannot wait to try it out this weekend.

  • my idea of “making it” is having to decide between the goat cheese, feta cheese, and feta goat cheese that i have on my fridge. signed, -i literally can only afford cheddar and can parmesan

  • the song that’s playing in the background is swedish? it took me like two minutes until i realised the were singing in my language

  • My dear God in heaven, you are right! Our mothers are what makes the world go around, with their willingness to give us life. Thanks

  • Hearty wholesome breakfast. It has such a refreshing taste and is so tasty!! Just the right thing to eat for a Sunday lazy brunch!

  • For any cheese to be called Parmesan, you need animal rennet (enzymes taken from calf belly), so…Parmesan, not really vegetarian

  • Does anyone know what brand/model pan Jamie is using here? I really need a light, smaller pan, and would like a deep one, this one seems perfect! Have joint problems, can barely lift my other pans. Open for tips about similar ones in stainless steel also, preferably not expensive ones though… Thanks a lot!:)

  • sounds sooo good. this will be breakfast Sunday. Thanks!! Brown or white onion…prob not red?? why?? just curious… thanks for sharing.:)

  • Looks delicious.  I love how Jamie creates such wonderful dishes.  So many inspired by specific dishes or by cultural styles. YUMMY!

  • Lovely recipe, fresh, healthy and easy to make. And to the wannabe Italian cuisine “experts”, if your ancestors would have been so narrow minded like you, food have never evolved. How do you think all these recipes came to exist? From generations of people adding something and changing something. Cooking at home should be fun, if you can’t make a move without checking a recipe book, cooking would be totally boring. I’ll make this at home, but I will also give it a personal touch:-)

  • Absolutely! You would probably need to use the whites of more eggs than the recipe calls for…maybe a dozen-ish. Great way to cut down on some fat & calories.

  • I didn’t follow this recipe exactly, but used the brilliant ideas of crushing the peas and adding lemon zest the results were fantastic.

  • I just want to share my recipe of Frittata:
    1. Dice half red & yellow pepper.
    2. Heat a pan and stir fry pepper.
    3. Add salt n pepper and oregano.
    4. Add baby spinach & toss it up with lil splash of Apple cider.
    5. Whisk 4-5 eggs with parmesan.
    6. Add egg to the veggies.
    7. Put chunks of goat cheese & put a lid.
    8. After a minute or two, remove lid & toss the egg upside down.
    9. Place the lid back n let it cook for a minute on slow flame. Turn-off the gas.
    10. Remove the lid after 30 odd seconds & place it in the plate.

    For salad:
    Mix tomato, parsley & lemon zest. Add baby spinach, red wine vinegar and salt n pepper.

  • I use those bagged breakfast potatoes they sell at the grocery store and they are already ready to go. As long as they aren’t frozen I just take a cup and throw them in my mix with whatever else and saves so much time of cooking potatoes

  • Thank you for the delicious looking recipe.
    But is there a way to substitute instead of potatoes (because Diabetes try to avoid potatoes
    due to sugar)?

  • I’m truly sad that I met you Chef John 5 years after mom’s passing. Rest assured I would have made many of your wonderful recipes.

  • This looks like a candidate for a vegan version (not for myself you understand but for my brother and my daughter’s boyfriend) where you use chickpea (Gram) flour stodge in place of the eggs. You have to mix the veg with the stodge out of the pan and then put it in the pan to cook/grill, I will give it a go.

  • I got a challenge for you Chef John don’t use eggs and don’t use cheese to make the frittata I can do it I know that I can do it I work for a food science lab in California

  • I don’t have an oven proof skillet either, I always just wrap aluminum foil around the handle, make sure its secure and you’ve got an oven safe pan:)

  • You know, you could just change the recipe from a frittata into a scramble with the same ingredients. Just add the eggs & cheese to the spinach-mushroom mixture and cook like scrambled eggs until done. That way you have all the same flavors but no browned eggs:)

  • Stove is off when the sizzle sound effects start for Asparagus, haha. But, this is my favorite way to make frittata (although I prefer blue cheese, spinach, and bacon. Sausage and red pepper very good, too)

  • I found you on carries video and liked you so much started watching you from the beginning of your videos. Congratulations on your weight loss. And thank you for doing these videos. Look forward to seeing you.

  • Hi Jamie.  Can’t wait to try this frittata.  How long does it need to be in the oven for and at what temperature please?  Thank you for sharing the recipe. Lisa Xx

  • Everybody, try out this recipe as is! Get the flavor in your palate and consistency down first. The named vegetables impart delicacy and sweetness and a light, clean taste. This is a hearty lunch or brunch item. You will feel healthy and energized after eating this as is. It is complete on its own for a one-dish meal. So, No! to all the items suggested below. With the possible exception of a few sauteed mushrooms. But try the original first, keep your standards high! Why tamper with perfection?

  • This recipe is likely going to come in handy for me. I do gardening and have chickens, so using the surplus of jalepenos, eggs and zucchini will be good here.

  • Oh, Mr O,  this is so good for a summer brunch tasty, gourmet, and gorgeous, and feta is fast becoming my favourite food to add to vegies.

  • Today (2017 June 18) I made this frittata, but since it’s Father’s Day, I made one small change: I added a little crumbled bacon (smoked streaky bacon). The result was very nice. I would definitely make this dish again.

  • I love this recipe.I am a veteran cook,but all cooks know you are always learning until death:). Your voice and cooking tips are awesome! I can see how a novice cook will totally understand everything you say.Keep it up man and thanks for all of your vids.

  • thanks for showing me how to clean mushrooms and how to cut onions properly. I’m just getting started learning how to cook and your helpful tips are beneficial.

  • This also called Quiche! I would also use broccoli, mushroom, turkey colbassa, swiss cheese, the variations are really to taste….. a good go to recipe though!, thankyou!

  • your cooking is always good i tried this recipe and its so good;) 
    you are very Gennaro by using lemon alwayys which makes your cooking even more yummy

  • Not browned on top! To me the best frittata is golden brown on top like a pizza with perfectly crusted yet moist edges! Which means plenty of butter!��

  • my idea of “making it” is having to decide between the goat cheese, feta cheese, and feta goat cheese that i have on my fridge. signed, -i literally can only afford cheddar and can parmesan

  • For years now, I’ve followed chef John, the best cook on YouTube. I have to say, his innuendos are hilarious. Mom spicing things up with cayenne….

  • I’m writing these comments as I eat this dish.  We made this dish as directed, except we grated the zucchini.  As it cooled, my elderly dad wandered over and asked for a sample.  Dad has always been a meat-and-potatoes guy; according to him, vegetables come only in cans.  Nevertheless, he gobbled it down and pronounced it “delicious”.  Complete success:  everyone loved it.  Merci beaucoup!

  • Thank you so much! Feel free to experiment with different veggies & cheeses… even meats (like bacon or sausage). The combinations are endless:)

  • I always enjoy watching your vids and the mouth watering foods you cook, your hilarious/humorous narrating is icing on the cake with a cherry on top!

  • Is it just me but this is entertaining to watch while high I like his voice his camera angle the lighting and his way of making the video is amazing sub + like

  • Why didn’t you add some salt and pepper to give it flavor?
    My family is asian, as we often make something similar and then we eat it with ricesoo good.:D

  • I made this today for a brunch for five people and it was perfect there is absolutely none left! Chef John is always a go to if you need a no fail recipe, his videos make it fool proof!!!!

  • You can actually get them super clean by wiping them with a wet paper towels. Submerging them can make them a bit waterlogged which affects their ability to brown. But if you are more comfortable washing them, do as you usually do:)

  • That’s such a great idea. Leftovers also reheat really nicely…I always get a couple extra lunches for myself when I make one for the family:)

  • Made it but added bell pepper and mushroom. Subbed apple smoked veg sausage for the bacon. Easy recipe and the result was great.

  • I make a frittata when I have guests for breakfast. It’s much easier to put together a big frittata and bake it rather than make eggs for each individual guest, and we all get to sit down at the same time to eat.

  • I was wondering the same thing, and Liesl said that the taste would be fine, but the colour can get a little funky… but she said still use it if it’s all you have!

  • I make a frittata when I have guests for breakfast. It’s much easier to put together a big frittata and bake it rather than make eggs for each individual guest, and we all get to sit down at the same time to eat.

  • For years now, I’ve followed chef John, the best cook on YouTube. I have to say, his innuendos are hilarious. Mom spicing things up with cayenne….

  • I’m truly sad that I met you Chef John 5 years after mom’s passing. Rest assured I would have made many of your wonderful recipes.

  • Oh, salt & pepper is crucial…there is 1 t. salt & fresh ground pepper in the egg mixture. I also season the mushroom & spinach with a couple pinches:)

    Sounds sooo yummy with rice would love to see the recipe!

  • Well, if you skip the broiler part you won’t have the direct heat to finish off the top of the eggs that aren’t set yet & melt the cheese. You could try just keeping the skillet loosely covered until the eggs are completely cooked or you could also try flipping the frittata at the end. I would slide it out of the skillet onto a cookie sheet and then invert it back into the pan. Add cheese at this point.

    I hope that helps!

  • Made it but added bell pepper and mushroom. Subbed apple smoked veg sausage for the bacon. Easy recipe and the result was great.

  • Love this and all your recipes! We don’t eat meat in our house but I still love watching each and all your videos. This one is yummy. Also,your voice makes me instantly happy! ��

  • I am a bit late since you posted this recipe but I made this today and I have to say this is the best fritata I have ever tasted in my life it tastes amazing thank you

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  • another GREAT recipe! served this today for brunch, and everyone loved it. can’t wait to make it again with different veggie combinations! ��