My lovely followers, as some of you may have noticed I did not post anything yesterday for Sweet Sunday. For that I give you my apologies 😦
Now for my lame excuse. Honestly, I was just way too busy this week to write a post or even make a new recipe. My father celebrated his birthday yesterday, and I volunteered to make the food. For over 60 people. Quite a challenge. For that reason, I was so focused on the recipes that I had to make, the ingredients I had to buy, the amount of time that I had, that I completely forgot (and was waaaay too tired) to make something for my blog.
And as it so happens, I did not have anything saved for occasions such as these. Rookie mistake.
However, upcoming Sunday will be fabulous, as I am making something very beautiful and delicious. So don’t forget to drop by on Sweet Sunday!
This week will also bring the second part of the series on how to make Eggs Benedict. This part will be about Hollandaise Sauce. Great basic sauce to learn! Check it out on Wednesday!
As for today, a lovely vegetarian lunch or dinner recipe. Broccoli-spinach frittata. So ridiculously easy, yet so healthy. I think I had about 4 pieces of this. Could not stop eating.
The photos above show the frittata before and after cooking in the oven. How stunning are those colours? The red of the tomatoes, the purple of the onion against the green of the veggies. Very artistic.
By adding spring onions the frittata gets an extra bite and a bit of freshness. The cheese can be left out, but it does give the dish some spicy undertones.
The end result. You can clearly see the firmness and height of the frittata.
Ingredients Used kitchen appliances Preparation
Used kitchen appliances