| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm green tomatoes (approx) |
|
|
Cornmeal or flour |
| 6 |
|
Eggs |
| 3 |
tb |
Chopped scallions |
| 3 |
|
Basil leaves torn or finely sliced |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
SLICE THE TOMATOES into rounds a little less than 1/2-inch thick and dredge
them in the cornmeal or flour. Heat enough oil in a 10-inch nonstick pan to
cover the surface lightly and fry the tomatoes briefly on each side, until
they are lightly colored. Do not let them get soft. Lightly beat the eggs
with the scallions and basil and season them with salt and pepper. Pour
them over the tomatoes. Let the eggs sit for about a minute, then give the
pan a shake to loosen the bottom. Cook over medium-low heat until the eggs
are nicely colored on the bottom, then slide the frittata out onto a large
plate. Place the pan over it, invert and return it to the heat to cook the
other side. Turn the frittata out onto a serving plate and serve, hot or
tepid, cut into wedges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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