Take 10 minutes to layer tender eggplant with marinara, two kinds of cheese and fresh mushrooms and this mouthwatering low-calorie Italian classic is ready to bake.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
The whole fam will dig into this twist on meat and potatoes, with chicken carrying the day. Bacon adds flavor and cheese melts on top for ooey-gooey goodness.
A kick of fresh basil brings new life to the three amigos of breakfast: eggs, cheese and bacon. Serve this for a smart meatless option in the morning or anytime at all.