MABB v6.6.6

versatile, low-carb food. great for purging vegetables I wouldn't know what to do with otherwise

Meat food >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Vegetarian food. I'm sorry, but I'm a BEAST!

MEAT



*ren&stimpy*

you guys realize it's made with a massive number of eggs, right? not the same thing as meat, but similar nutritional profile



also, I plan on making one tomorrow with chicken as the primary ingredient, so suck it

mail me one

Is this just similar to a quiche without the pastry base?

how about cawfee cup frittatas for something real quick, clean, and simple. two eggs, a dab of butter, whatever else, microwave for a minute 20.

Looks tasty Could you post the recipe?

here's a quick rundown on how to make one: Mario Batali - Ricotta Frittata



he stresses simplicity, which is fine, though I tend to pack mine full of veggies. Also, I don't have an oven-friendly pan yet, so I make mine entirely on the stovetop. So instead of throwing it in the oven, I just cover it with a lid and let it cook on a low-medium heat. It does turn out best when finished in the oven, but not entirely necessary.



Anyway, how I prepared mine tonight:



start by sauteeing onions and red peppers. Later, add broccoli, shredded zucchini, spinach, tomatoes, and some pre-cooked chicken. While this mixture cooks down, whisk together 8-10 eggs and some whole milk ricotta cheese.



When the veggies are ready, throw the egg/cheese mixture in, and stir everything together until it's fairly even. Cover the pan and cook at a low-medium heat until everything is nice and firm, like an omelet. If you want, throw some shredded italian cheese on top and let melt.



I find this is a great way to use up vegetables that you wouldn't know what to do with otherwise, or that you don't want to waste.

so then, constantly lift the cooked part up, tilt the dish, and let the uncooked seep in. like an omelette, but not flipped? how does it become so fluffy then? as a sidenote and motive for my post, the two egg microwave recipe i delivered results in an egg dish which in its process of cooking, through the microwave gay man's telescope, two eggs!!!....raise up about an inch of festering and blobberliness over the rim of the cawfee cup.

hey your'e on post something...i know about my bad language. edit...try the microwave egg thing, its phenomenal.

Yeah, I've noticed a lot of people claiming that stovetop frittata needs to be flipped, but that's not true in my experience. Covering the pan seals the heat in and fully cooks it top to bottom.



Again, this isn't the ideal way to do it. But I don't want to buy a cast-iron and am not cooking for guests, so fuck it

uhh...why not buy the cast iron? have you ever cooked on one. its a good time to buy into the sensationalism. cast iron is the shit. also, i'm still wondering how you get the nch and a half fluffiness on stove top. on a side note, the microwave thing induces a beaten two egg dish (filling 1/5 of the cup) brimming an inch over the cawfee cup rim during cooking. its quite the sight. seriously give it a shot. its an extremely practical recipe for this subject.



once again, i've done many stove top pre-flip omelettes and they never even come close to that level of inflation.



sorry, this post reeks of retartedness. please try to assume its purpose.

have you tried the cawfee cup egg yet? i'm sure you have the ingredients with you now. give it a shot. make sure to top it with cheese.

microwaved food in general = gross



microwaving eggs/meat from a raw state =

i use to cook eggs in the microwave when i was in extreme sard mode but i finally realized how awful they were

yah, what i practice leans towards that way, but its not that big of a deal, you're being hysterical. @ zim, you're fabricating. j/k....did you ever try the microwave egg thing. i know its simple and quick and nothing like stove top (even of only idealisticly) but it can still be really good.



i'm kind of a fresh food stove top purist myself, but the microwave egg thing just fucking dominates.

[quote name="cat hallucination"]yah, what i practice leans towards that way, but its not that big of a deal, you're being hysterical. @ zim, you're fabricating. j/k....did you ever try the microwave egg thing. i know its simple and quick and nothing like stove top (even of only idealisticly) but it can still be really good.[/quote]



i wouldn't call it really good, maybe alright if your hungry. but it really doesn't take that long to scramble eggs on the stove

[quote name="zim"]
[quote name="dog hallucination"]yah, what i practice leans towards that way, but its not that big of a deal, you're being hysterical. @ zim, you're fabricating. j/k....did you ever try the microwave egg thing. i know its simple and quick and nothing like stove top (even of only idealisticly) but it can still be really good.[/quote]



i wouldn't call it really good, maybe alright if your hungry. but it really doesn't take that long to scramble eggs on the stove[/quote]



you cooked eggs in the microwave, did you ever notice how pompously the eggs swelled and raised, like to five times their origional height. once again, i like stove top better, but there is something cool to me about the microwave frittata. (actually i never considered it a frittata until i read this thread.)

dude, how many posts are you going to spend talking about microwaved eggs in a cawfee cup



go to sleep.

fuck you, i won't rest until you bow the the glory of the microwave frittata. have you tried it yet? are you 100% impervious to the glory of the fast paced modern culture?

how bout my simple curry recipe in the mabb recipe book chianaian? i'm sure you're a curry fan. this recipe was so simple. so simple that you don't even need the extra spices. just the orgasm that is curry, plus tomatoes and chicken. i gave it a shot out of the blue. i bought curry and tried it once with a fresh grocery store tomato and it sucked. this is an area where i think canned tomatoes are more than less superior to fresh. usually store-bought tomatoes are prematurely and artificially ripened, and grainy and green in taste, you know. but, a heinze or del-monte canned whole tomato is always deep and red. although canned foods to have a tendency to taste like soft dog food. but once again, the canned tomato is more consistent as far as cookability and, deep dark fleshy red, saucability goes.

i made me some fritatta a few weeks ago. stuffed it with spinach, tomatoes and provolone :::::::::::::.

mmmmmmmmm, delicious

ive never had a frittata

love me some frittatas, i might try this stovetop method as i also lack a decent oven pan for this kinda thing

I'm preparing a big frittata with on.ion and cheese





fucking chili cheese fries......O.nion is onion