|
| |
|
|
- Frittata con Ricotta Salata, Cipolle Verde e Prezzemolo
- (Frittata with Ricotta Salata, Green Onions and Parsley)
|
-
- Ingredients:
-
3 tablespoons extra virgin olive oil
1 bunch green onions, chopped
8 large eggs
6 ounces ricotta salata cut into small cubes
1/2 cup chopped fresh Italian parsley
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Heat 1 tablespoon olive 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 olive 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.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- OreganoFromItaly
|
-
|
