This veggie-forward version of paella is finished with eggs, parsley, thyme and a drizzle of irresitible alabrian chile oil. Bring the whole pan to the table for a gorgeous presentation.
Learn how to make a flavor-packed, no-fuss frittata. Filled with tender zucchini, juicy slow-roasted tomatoes, salty feta and lots of fresh dill and parsley, it's sure to wow your brunch guests.
In this class, we'll learn how to make savory bacon-and-cheddar muffins and fill them with a secret hard-boiled egg center. They're the ultimate utensil-free, on-the-go breakfast!