Balkan kitchens showcase airy cloud eggs and summer spinich‑bacon frittata recipes

A recipe for cloud eggs guides home cooks to separate yolks, whisk egg whites into stiff peaks, fold in cheddar and parmesan, and bake the airy mounds until lightly golden before adding the yolks for a soft centre. The dish, described as a striking breakfast, can be served with toasted bread.

Another recipe offers a summer frittata made with spinach, tomato, black onion, crisp bacon and cheese. Eggs are beaten with sour cream, seasoned, mixed with the sautéed vegetables and bacon, then baked until set, providing a filling meal suitable for any time of day.