Discussions of sauerbraten get very heated in this area. Some use ginger snaps to thicken the gravy, some add ketchup, etc…
I'm the ginger snaps kind....ketchup? Ugh!Discussions of sauerbraten get very heated in this area. Some use ginger snaps to thicken the gravy, some add ketchup, etc…
We still have one old restaurant in town that serves it once a week and they always have a line out the door.
Ha,ha!I'm the ginger snaps kind....ketchup? Ugh!
That's called a fritatta. We've got 1 piece left from 1 that I made a few days ago, sausage, onions, bacon, red bells, spinach, and cheddar. It was a use up leftover veges dish.Another one of those - tarnation, thought I'd posted that!
Sunday morning, while reading a note from a gal pal in Georgia, she mentioned just taking a crustless quiche out of the oven for breakfast.
So I had to jump up and make one for myself!
Bacon, cheese, cream and, of course, eggs. Perfect in my individual little cast iron pan. Delish and perfect size.
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I think there are definitive descriptions of each of those things that differ from each other. They may seem like minor differences, but they're like the French mother and derivative sauces - add or change one or more ingredients and that gives it a different name.I think there is a very fuzzy line between omelette, frittata, quiche, Danish egg cake, Western omelette, breakfast casserole, and probably things I can't think of at the moment or haven't even heard of. I just remembered, a Spanish tortilla (tortilla de patatas) should be in that list.