debodun
SF VIP
- Location
- way upstate in New York, USA
Spinach, bell pepper (which I grew myself) and parmesan cheese.
Last edited:
Frittata for Lunch
- Thread starter debodun
- Start date
debodun
SF VIP
- Location
- way upstate in New York, USA
Two eggs and commercial cheese, the kind that comes in a shaker.
If you ever get a hankering to tease your senses, pick yourself up a small wedge of real Parmigiano-Reggiano.
You'll never go back to the old.
Knight
Well-known Member
I use a hand held microplaner for the parmigiano-reggiano. The one that has finer grating. And you are right the taste of fresh parmigiano-reggiano over bottled graded parm is well worth the cost.If you ever get a hankering to tease your senses, pick yourself up a small wedge of real Parmigiano-Reggiano.
You'll never go back to the old.
Me, too, microplane all the way.
I have 3 different sizes of microplanes I use for everything from zesting oranges and lemons, to grating cheese, ginger root, garlic, cinnamon sticks, whatever it is that needs microplaning.
