Yield: 4 servings
|½ cup||Finely-grated Pecorino-Romano cheese|
|7 \N||Sage leaves; thinly shredded|
|½ teaspoon||Coarse salt|
|½ teaspoon||Freshly-ground black pepper|
|1 tablespoon||Extra-virgin olive oil|
|6 mediums||Scallions; trimmed, and|
|\N \N||Sliced crosswise|
|20 smalls||Cherry tomatoes; halved|
Note: This recipe calls for the frittata to be finished under a broiler, so be sure your pan has a metal handle. Use a medium pan that won't allow the egg mixture to spread too thin while on top of the stove. After cooking, a frittata should be firm but not stiff or dry; serve hot or at room temperature, cut into wedges. Beat eggs with a fork, making sure not to overbeat. Stir in cheese, sage, salt, and pepper. In a medium nonstick skillet with an oven-proof handle, heat oil over medium heat. Add scallions, reserving 1 tablespoon of greens. Cook, stirring occasionally until limp, about 2 minutes. Add eggs. Lower heat to medium-low, and cook for 3 minutes, drawing eggs away from side of the pan with a wooden spoon so that the uncooked eggs run to sides. Spread tomatoes evenly over top, and continue to cook until eggs start to set and thicken but surface is still runny, 2 to 3 minutes more. Sprinkle with reserved tablespoon of scallion greens. Place under broiler until top is set and golden brown, 1 to 1½ minutes. Remove from broiler. Serve from pan, or carefully slide onto a serving platter. Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 186 Calories (kcal); 12g Total Fat; (59% calories from fat); 12g Protein; 7g Carbohydrate; 374mg Cholesterol; 357mg Sodium Food Exchanges: 0 Grain(Starch); 1 ½ Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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