| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Scallions, minced | |
| 1 | Garlic clove, minced | |
| 1 | T | Olive oil |
| 4 | Eggs | |
| 1 | t | Fresh thyme leaves, minced |
| or 1/4 teaspoon dried | ||
| crumbled | ||
| 1 | t | 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 | T | 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 <connie@USA.NET> Date: Wed, 4 Sep 1996 09:06:17 -0500
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”