Frittata with ricotta salata, green onions and parsley

Yield: 1 servings

Measure Ingredient
3 tablespoons Olive oil
1 bunch Green onions; chopped
8 larges Eggs
6 ounces Ricotta salata or feta cheese; cut into small
\N \N ; cubes
½ cup Chopped fresh Italian parsley
2 tablespoons Milk
½ teaspoon Salt
½ teaspoon Pepper

Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and saute until tender, about 3 minutes.

Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.

Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly.

Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 909 Calories (kcal); 77g Total Fat; (76% calories from fat); 45g Protein; 7g Carbohydrate; 1500mg Cholesterol; 1527mg Sodium Food Exchanges: 0 Grain(Starch); 6½ Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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