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Epicurious

Frittata with Ricotta Salata, Green Onions and Parsley

4.2

(17)

Flat omelets known as frittatas are popular throughout mainland Italy. In Apulia, this version is made to celebrate the harvest of spring onions.

Recipe information

  • Yield

    Serves 6

Ingredients

3 tablespoons olive oil
1 bunch green onions, chopped
8 large eggs
6 ounces ricotta salata or feta cheese, cut into small cubes
1/2 cup chopped fresh Italian parsley
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

  1. Step 1

    Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and sauté 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.

    Step 2

    Preheat broiler. Heat remaining 2 tablespoons 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.

TagsFrittataEggItalianEuropeanSpring OnionOnionRoot VegetableVegetableRicotta SalataRicottaCheeseDairyFetaParsleyHerbs & SpicesMainBreakfastBrunchLunchDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerBon Appétit
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