Iyi inonyaradza, inonyaradza idyo inonaka uye inonaka kuita uye kudya. Izvo zvakasiyana nemazai akakuvara, uye haisi kufanana nequiche. Iropepe inondiyeuchidza nezve frittata, asi iri nyore uye iri nyore kuita. Iwe unogona kuzviita pamwe nevhuseki yenguruve, kana kuisiya uye ugobikira mazai nekrimu. Kana kuwedzera bhakoni panzvimbo.
Kune chimwe chinhu pamusoro pekubika mazai nemasitadhi, jisi, uye kamuki zvinoshandura icho chinhu chiri nyore kuita chimwe chinhu chaicho chaicho. Ndinoda kusanganiswa kwamazai ane masitadhi. Kana iwe usingafariri, ita izvozvo.
Shandisai casserole iyi nemimwe michero mitsva uye mamwe mavhinamoni mashoma kana mamwe mavara akanaka. Wedzera imwe kofi uye jisi remorizamu nokuda kwekudya kwekudya kwemafuro kana kuti brunch menu.
Zvamunoda
- 1 pound gorosi gorosi
- 2 makapu shredded Swiss cheese
- 1/2 kapu chiedza kamuti
- 2 tablespoons yemasitadhi
- 1/8 teaspoon pepper
- 12
- mazai
Nzira Yokuita Izvo
Preheat oven kusvika 325 ° F. Girai 9 "x 13" girazi kubika ndiro ne-unsalted butter uye isa parutivi.
Pfekai masiki muvharuko rinopisa pamusoro pepakati pekupisa, kuputsa nyama neforikisi, kusvikira yakasvibiswa uye yakabikwa. Shingairira zvakakwana.
Itai sausage muganda rakagadzirirwa kubika uye kumusoro nechesi.
Muchikamu chiduku, sanganisira kamuti, masheard, uye pepper uye urove zvakanaka ne whisk wese; dururirai hafu yeiyo musanganiswa mubibiki kubika pamusoro pechizi uye mafuta.
Muchidimbu chemasvikiro, kurova mazai kusvikira asvika neybebeater kana imwe whisk wechena. Dururirai mukabiki yekubikira pamusoro pekisikanganisi.
Dzadzai musara wega musanganiswa pamusoro pemashizha uye dot nebhasi yakasara. Bika pa 325 ° F kwemaminitsi 30 kusvika ku 40 kana kusvika casserole ichizvikudza uye ichangotanga kuonda. Cheka muzvikwereti kuti ushumire.
| Nutritional Guidelines (pakushanda) | |
|---|---|
| Calories | 538 |
| Total Fat | 43 g |
| Saturated Fat | 21 g |
| Unsaturated Fat | 14 g |
| Cholesterol | 415 mg |
| Sodium | 625 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Protein | 33 g |