two questions about frittatas
what ingredient makes the egg rise a bit?
i had a frittata recently that looks like it came out of a square pan instead of a round skillet and it had a edge that looked like it rose above the pan a bit and was browner probably from being broiled closer to the heat.
the other question is if it was in a square pan, would buttering the pan help get the frittata out with minimal damage, or what would you suggest?
thanks in advance
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy...