There are some perks to tying up the kitchen with a few days of baking – leftover ingredients. The cupcake recipes took 24 egg whites which left me with 24 egg yolks. And what comes to mind when you think of two dozen leftover egg yolks?
Hint: it’s not a frittata – this actually used five whole eggs. But it is the subject of Monday’s dinner and this blog post – and a belated shout out to one of my favorite Christmas gifts. My cast iron skillet. Ahh.
I’ve had my eyes on this recipe for the longest time, but every time I would start to gather the ingredients for it (or for any other stovetop to oven recipe) I’d remember my non-oven-proof skillet situation and flip the page. No longer. Now I’m sailing from the burners to the broiler in record time. Add a little swiss chard, monterey jack cheese, onions and a granny smith apple and dinner is served. Salad greens and fruit on the side. You’d never know it was Monday.
And I wouldn’t leave you hanging on those egg yolks, right? Chocolate ice cream for dessert. That baby licked the bowl clean. Five yolks down, more ice cream recipes on the horizon.