| 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 <connie@USA.NET>
Date: Wed, 4 Sep 1996 09:06:17 -0500
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”