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Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes, resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer.
In a large skillet over medium heat, heat the oil and garlic. When the garlic just begins to simmer, cook, stirring frequently, until golden and fragrant, about 1 minute.
Frittata, an egg dish that's like a crustless quiche, is perfect for cooking in a well-seasoned cast-iron skillet because it starts on the stovetop, then gets transferred to the oven to finish ...
Charring the veggies in a cast-iron skillet adds depth of flavor. Don’t worry if you don’t have one, because you can use any oven-safe skillet instead. ... Braised Chicken & Fall Vegetables ...
Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead. View Recipe. Baked Eggs in Tomato Sauce with ...
Caramelize hashbrowns, onions and peppers in olive oil in a medium sized saucepan over medium heat until deep brown; stir often. Add chorizo, cook for 5-6 minutes.