RecipeMuncher

When I was on my internship in culinary school, I helped cook breakfast for the guests of the inn where I worked each morning. I got pretty good at making frittatas, egg tarts, quiche, and other egg based entrees. Eggs are so versatile, and that’s why I love turning to them when I have leftovers. The chopped steak sandwich from a few days ago made a perfect addition to a frittata (and likewise it would to a quiche, omelet, or hash). Topped with a simple salad, it was an easy, healthy dinne (...)