Servings: two or three.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious and easy! In line with another reviewer's comments, I cut the salt to 1/8 t. (be sure to use kosher if you follow this--table salt is saltier).
I made this for Easter brunch for my husband and myself. We both thought it was terrific, though a bit salty. The next time I make it (and, there will be a next time), I may skip adding the 1/4 teaspoon Kosher salt to the egg mixture. The Parmegiano Reggiano, Pancetta, and the Dijon mustard are all pretty salty ingredients so just that little bit of extra Kosher salt may not be needed. Of course, everyone's taste buds are different so what seemed a bit salty to us, might not be the case for others. It would also make a delicious dinner with a green salad.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?