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Adjustable stand — hold cookbook or tablet at eye level while cooking
Multiple sizes for restaurant-style plating — tartare, rice, salad
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Multiple sizes for restaurant-style plating — tartare, rice, salad
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
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Heat 2 Tbsp. of the dressing in each of 5 large (11 inch) nonstick ovenproof frying pans on medium heat. (Or, use 1 frying pan for trial recipe.) Add 2 cups asparagus to each pan; cook 5 minutes, stirring occasionally. Beat eggs and milk with wire whisk until well blended. Stir in 5 cups of the cheese (or 1 cup of the cheese for trial recipe). Pour 3 cups of the egg mixture over asparagus in each pan; stir gently. Bake in 350F-standard oven for 15 to 20 minutes or until centres are set, sprinkling each frittata with 1/2 cup of the remaining cheese for the last 5 minutes of the baking time. Cut each frittata into 4 wedges to serve.