ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Gina, I made your vegetable fritatta..

Misc.
Gina, I made your vegetable fritatta..
It was fabulous ! Absolutely delicious - thank you for posting it. It is a perfect brunch dish and we had it for dinner last evening with a tossed green salad - wonderful.

Vegetable Fritatta posted by Gina


MsgID: 088692
Shared by: Judy/AZ
Board: What's For Dinner? at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Judy/AZ
2
  Gina, Fla
ADVERTISEMENT
Random Recipes
  • Cajun Ginger Cookies
  • CAJUN GINGER COOKIES Source: The Encyclopedia of Cajun & Creole Cuisine by John D. Folse Makes 45 cookies Ginger grew throughout the swamps of Louisiana and was often used by early cultures to flavor desserts. Altho...
  • Stir-Fried Cucumbers (Good Housekeeping, 1986)
  • STIR-FRIED CUCUMBERS 3 medium-sized cucumbers 3 tablespoons salad oil 1/4 cup water 5 teaspoons soy sauce 1/4 teaspoon sugar Peel and cut each cucumber in half length-wise; remove seeds. Then cut cucumber halves int...
  • Stove-Top Macaroni and Cheese
  • STOVE-TOP MACARONI AND CHEESE 1 (7 oz.) box elbow macaroni, uncooked 1/4 cup butter or margarine 1/4 cup all-purpose flour 1/2 teaspoon salt pinch pepper 2 cups milk 2 cups shredded cheddar cheese paprika (optional...
ADVERTISEMENT
  • Spaghetti Squash with Puttanesca Sauce
  • SPAGHETTI SQUASH WITH PUTTANESCA SAUCE 1 large spaghetti squash ( 3 1/2 to 4 pounds) 3 tablespoons olive oil Salt and freshly ground pepper to taste FOR THE: PUTTANESCA SAUCE: 1/2 teaspoon red...
  • Scalloped Potatoes and Ham
  • SCALLOPED POTATOES AND HAM 2 cups thinly sliced raw potatoes 1 tablespoon grated onion Salt and ground black pepper (to taste) 1/2 pound thinly sliced ham, cut in serving pieces 1 1/2 cups hot milk Put half of the po...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Gina, I made your vegetable fritatta..
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!