| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | May 1995 | 1 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Green onions, chopped | |
| 8 | Eggs | |
| 6 | oz | Ricotta salata or feta |
| cheese cut into small | ||
| cubes | ||
| 1/2 | c | Chopped fresh Italian |
| parsley | ||
| 2 | T | Milk |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and saute until tender, about 3 minutes. Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended. Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly. Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 909 Calories (kcal); 77g Total Fat; (76% calories from fat); 45g Protein; 7g Carbohydrate; 1500mg Cholesterol; 1527mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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