| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Scallions, minced | |
| 1 | Garlic clove, minced | |
| 1 | tb | Olive oil |
| 4 | lg | Eggs |
| 1 | ts | Fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled |
| 1 | ts | Fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled |
| Freshly ground black pepper | ||
| 1/4 | lb | Ham steak, chopped, rinsed, and patted dry (about 3/4 cup) |
| 1/3 | c | Grated extra-sharp Cheddar cheese (about 2 ounces) |
| 1 | tb | Minced fresh parsley leaves |
INSTRUCTIONS
COOKING LIVE SHOW #CL8707 (courtesy Gourmet Magazine) In an 8- or 9-inch flameproof heavy skillet cook scallions and garlic in oil over moderately low heat, stirring, until softened. In a bowl whisk together eggs, thyme, rosemary and pepper to taste. Add egg mixture to scallion mixture and cook, without stirring, 2 minutes. Add ham and cook, without stirring, 8 minutes, or until edges are set but center is still soft. While frittata is cooking, preheat broiler. Sprinkle Cheddar on frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Sprinkle with parsley and cut into wedges. Yield: 2 servings Posted to EAT-L Digest 03 Sep 96 From: Connie Anderson <[email protected]> Date: Wed, 4 Sep 1996 09:06:17 -0500
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