| 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
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