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This ham and cheese recipe features eggs, potatoes, ham, cheese, and chives, baked until lightly golden on top and sprinkled with even more chopped chives. Get Ree's Ham and Cheese Frittata recipe ...
The rest of the recipe couldn’t be easier — whip up a quick mixture of cream cheese, pumpkin purée, sugar and spices, then pour on top of the crust and chill to set. Pumpkin Bread by Ali Rosen
Home & Garden. Lighter Side
Beat the eggs in a large bowl with a fork or whisk. Stir in the soup. Stir in the spinach, 1 cup cheese and black pepper. Pour the egg mixture into the baking dish. Bake for 35 minutes or until set. Sprinkle with the remaining cheese. Tip: You can prepare the frittata as directed above then cover and refrigerate for up to 24 hours. Before ...
Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture.
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Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes. Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes.
Toss the butternut squash in a little olive oil, salt, and pepper. In a 400 degree oven, roast the squash for 20-25 minutes, stirring occasionally.