Breakfast (and lunch, and dinner) solved.
2. In an oven-proof nonstick skillet over medium heat, heat the olive oil and add the onion, asparagus, broccoli, and bell pepper. Cook for 2 to 3 minutes.
3. Whisk eggs with the cream and ham. Stir in the garlic powder and Cheddar cheese. Pour the eggs into the same pan with the asparagus, and top with crumbled goat cheese. Transfer the pan to the oven and cook for 15 minutes.NUTRITION : 290 calories, 20 g protein, 4 g carbs , 2 g sugar , 22 g fat , 611 mg sodiumAdvertisement - Continue Reading Below
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RECALL: Frozen Burritos for Plastic Pieces🚨 SPREAD THE WORD! 🚨 If you have these burritos in your freezer, the USDA encourages you to throw them away or return them to the store.
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Chilaquiles With Bacon, Eggs, and CheeseThis one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel free to make your own.
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https://www.foodandwine.comFood & Wine goes way beyond mere eating and drinking. We&039;re on a mission to find the most exciting places, new experiences, emerging trends and sensations.
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https://www.foodandwine.comFood & Wine goes way beyond mere eating and drinking. We&039;re on a mission to find the most exciting places, new experiences, emerging trends and sensations.
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How to build the graze board of your dreamsThink beyond your basic pepperoni and cheddar. Here's how to build the meat and cheese board of your dreams. - NBCNewsBETTER
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Bertolli Packaging Promises Empty Ravioli Floating In Filling-Saturated Water In Just 5 MinutesNORTHBROOK, IL—Describing their new pasta as the perfect quick meal for busy weeknights, Italian food brand Bertolli claimed Tuesday that its new ravioli delivers perfectly empty al dente pasta casings floating in filling-saturated water in a mere five minutes. “Simply bring four cups of salted water to a boil, carefully drop in the ravioli, and soon you’ll have a delicious, lukewarm pot of square noodles drifting amid waterlogged cheese, sausage, or mushrooms,” read the product’s packaging in part, which is also peppered with the Italian translations of various cooking terms such as “tepid,” “gluey,” and “mush” for a touch of added authenticity. “Once your pasta fragments float to the top of the thin filling-and-water solution, carefully attempt to fish them out with an increasingly clogged wire strainer or useless slotted spoon while angrily muttering to yourself. Top the resulting sad, flavorless glop with your choice of Bertolli pasta sauce for a diluted Italian feast. Buon appetito!” The instructions repeatedly mention that the pasta should be left in the water for an additional two to three minutes longer than normal to meet the desired level of sogginess.
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