Serves 4
Adapted from May 2009 issue of Better Homes & Gardens
Adapted from May 2009 issue of Better Homes & Gardens
Simple, quick and delicious. The original recipe called for cilantro, but we prefer basil and it worked beautifully. It's very important to cook this frittata gently and not overcook it either on the stovetop or in the oven. Watch it closely, keep the heat low, and take it out exactly when the recipe says with one exception: We liked it better when the cheese began to brown slightly in the last step.
| 8 | eggs |
| ¼ c | finely chopped green onions (about 2) |
| ¼ c | chopped cilantro or basil |
| 1 T | olive oil |
| 1 c (4 oz) | shredded Italian cheese blend |
| 1 | medium carrot, shredded or cut in ribbons |
| 1 c | frozen shelled edamame |
- Heat broiler. Break eggs into medium bowl. Whisk together eggs, 1/3 cup water, green onions, chopped cilantro, and 1/4 teaspoon each salt and ground black pepper; set aside.
- Heat olive oil in 12-inch broiler-proof skillet with flared sides over medium heat. Add egg mixture. Lift edges of egg mixture as it sets, allowing uncooked mixture to flow underneath. When edges begin to set (top is soft, but not runny), place eggs under broiler, 3 to 4 inches from heat. Cook 1 minute or just until set. Top with cheese; return to broiler just until cheese is melted.
- Cut frittata in wedges. To serve, stack wedges, top with carrot shreds, edamame, and additional cilantro or basil.
