Eggs and melting Mozzarella make for a great stand-by weeknight dinner, or lunch, or brunch or breakfast! In this frittata, roasting the broccoli and mushrooms adds a depth of flavour. A leafy green salad topped with tomatoes and a buttermilk dressing complete the meal.
Beloved Montreal chef Josée Robitaille brings us this hearty, oatmeal-based take on the breakfast classic – topped with yogurt and fruit for extra freshness!