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Frittata
STOVETOP MEDITERRANEAN FRITTATA
Olive oil
4 green onions, chopped, green and white part
1 tomato, chopped
1 teaspoon dry basil or a heaping tablespoon fresh, chopped
4 eggs, lightly beaten
Salt and pepper
Parmesan cheese, shredded for garnish (opt)
Film bottom of 9” skillet with oil. Cook onions a couple of minutes and stir in tomato and basil. Pour eggs over tomato mixture and stir. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion and flow to bottom. Don’t stir a lot. Cook a few minutes until done. Sprinkle with cheese. This Mediterranean Frittata serves 2-3.
Enjoy this mediterranean frittata.
©2006-2010 Rita Heikenfeld and AboutEating.com
