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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Garden Frittata Recipe

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This recipe for Garden Frittata is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
1/2 cup finely grated Parmesan Romano cheese
7 fresh sage leaves, thinly shredded
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
6 medium green onions, trimmed and thinly sliced crosswise
20 very small grape tomatoes, halved
Directions:
Directions:
Beat eggs lightly with a fork. Stir in cheese, sage, salt, and pepper.

In a medium skillet with an ovenproof handle, heat oil over a medium heat. Reserve one tablespoon of the greens from green onions, and add remaining green onions to the skillet. Cook, stirring occasionally, until limp, about 2 minutes. Add eggs. Lower heat to medium low, and cook for 3 minutes, drawing eggs away from the side of the pan so that the uncooked portion runs to the side. Spread tomatoes evenly over the 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 green onions.

Place the skillet in the oven under the broiler until the top is set and golden brown, 1 to 1 1/2 minutes. Remove skillet carefully from the oven. Serve frittata warm or at room temperature from the pan, or carefully slide onto a serving platter.
Number Of Servings:
Number Of Servings:
4

 

 

 

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