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Caramelized Onion, Swiss Chard & Gruyere Frittata (and why you should eat eggs for dinner)

Caramelized onion and swiss chard frittata from Kiwiandbean.comIn my house there is no such thing as too many eggs. There are eggs at breakfast: scrambled, poached, fried in butter, whisked into pancake or waffle batter and sealed into slabs of french toast. There are eggs at lunch: hard boiled, in sandwiches, sliced over salads, and atop sauteed greens on toast (which is a lunch idea that honestly deserves a post of its very own!). And now there are eggs at dinner.

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