Frittata With Ricotta Salata, Green Onions And Parsley
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat
2
Add green onions and sauté until tender, about 3 minutes
3
Transfer to large bowl and cool
4
Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended
5
Preheat broiler
6
Heat remaining 2 tablespoons oil in same skillet over medium-high heat
7
Add egg mixture
8
Tilt and swirl pan to distribute evenly
9
Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set
10
Reduce heat to low
11
Cover and cook until frittata is almost set, about 8 minutes
12
Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes
13
Slide frittata onto plate
14
Cut into wedges
15
Serve Warm or at room temperature
16
Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat
17
Add green onions and sauté until tender, about 3 minutes
18
Transfer to large bowl and cool
19
Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended
20
Preheat broiler
21
Heat remaining 2 tablespoons oil in same skillet over medium-high heat
22
Add egg mixture
23
Tilt and swirl pan to distribute evenly
24
Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set
25
Reduce heat to low
26
Cover and cook until frittata is almost set, about 8 minutes
27
Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes
28
Slide frittata onto plate
29
Cut into wedges
30
Serve Warm or at room temperature