This is a great recipe for a salad that you can throw together and have for leftovers/lunches throughout the week. I made it for Victoria Day picnic here in Canada and it was a great hit.
Spain’s national dish, Paella, has no dearth of regional variations and recipes. From chorizo and chicken to shrimp and mussels, carrots and peas to olives and spices, the variants of this dish are endless. I usually use whatever I happen to have on hand when I make this, so accordingly I used mussels (cheap, easy to cook, full of iron), onions, red pepper, tomatoes, garlic, and peas. Feel free to put in what you like, its likely to turn out great.
Every time I come home for a trip, my mom loves it when I make my galette recipe. It’s dynamic, makes great desserts, appetizers, and here, breakfasts, and you can throw in whatever you like! This time, we just had too much fun with alliteration and decided to use bacon, brie, and basil. It was yummy, and a lightened up version of our savory eggy breakfast dishes.
Traditionally I make my galettes on a board flat, but this one i put in a shallow pie dish so that it could keep form with the egg mixture. So, technically this was was kind of a quiche, but you could take it out of the pie dish and it didn’t lose its shape in the least.