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So you woke up late to have breakfast but now you are hungry and yet you also have plans for lunch. Well, the hunger isn’t going to go away so it’s better to make something for the optimum time of the day- brunch. As per Norco Ranch eggs that you can have a toast or cheese sandwich but how about making something which will be different from what you normally eat and it will actually be nutritious as well. This is why we recommend trying out Italian Frittatas. Don’t know how to make them, well that’s why we are here with the recipe:
- 1/4 cup diced salami.
- 1/4 cup artichoke hearts.
- Drained and chopped 1/4 cup chopped cherry tomatoes.
- 1/4 can sliced mushrooms.
- Drained 2 eggs.
- 1/4 cup milk.
- 1 green onion.
- Chopped 1 clove garlic.
- Minced 1 teaspoon dried basil.
- 1 teaspoon onion powder.
- 1 teaspoon black pepper to taste.
- 1/3 cup grated Parmesan cheese.
- 1/2 cup shredded mozzarella cheese
- Preheat your oven to 220 degrees C
- Then grease a shallow 2-quart baking dish.
- Heat up a skillet over medium heat and then cook and stir the salami, artichokes, tomatoes, and mushrooms until about 4 minutes.
- Now transfer salami mixture to baking dish.
- Whisk up the eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl.
- Then pour eggs over salami mixture and sprinkle ot with mozzarella cheese and parmesan cheese.
- Bake until the eggs are set and the cheese is melted (about 20 minutes)
Now take out those plates and get ready to enjoy some filling and healthy food.
But you may be wondering that how about having some Spanish omelettes, instead of this since both seem to look similar. Norco Ranch eggs say that the process is a bit different, but it too is great for brunch. So lets make it:
- 200g new potato
- 1 onion
- 150ml extra-virgin olive oil
- 3 tbsp chopped parsley
- 2 eggs
- Scrape up the potatoes or leave the skins on (if you prefer) then cut them into thick slices and chop the onion up.
- Now heat oil in a large frying pan and then add in the potatoes and onion.
- Stew gently, partially covered, for 30 minutes. But remember to stir occasionally until the potatoes are softened.
- Now strain the potatoes and onions through a colander into a large bowl. Set the strained oil aside.
- Beat the eggs and then stir them into the potatoes with the parsley as well as with plenty of salt and pepper.
- Heat up a little of the strained oil in a smaller pan.
- Now tip everything into the pan and cook on a moderate heat and then shape up the omelets into a cushion.
- When it gets almost set, invert it on a plate, and then slide it back into the pan and cook for a few more minutes.
- Invert twice it more to so that it is cooked properly.
- Flip it into a tray and then serve it.
Of course you can make both the dishes for one or for a group, it’s according to you. But one thing’s a certainty- you will have a blast with it.