CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Italian |
May 1995 |
1 |
servings |
INGREDIENTS
3 |
tb |
Olive oil |
1 |
bn |
Green onions; chopped |
8 |
lg |
Eggs |
6 |
oz |
Ricotta salata or feta cheese; cut into small |
|
|
; cubes |
1/2 |
c |
Chopped fresh Italian parsley |
2 |
tb |
Milk |
1/2 |
ts |
Salt |
1/2 |
ts |
Pepper |
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; 12 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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