Directions:
- Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
- While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
- Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
- Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
- Variations:
- To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
- Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
- This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.48 Kcal (1187 kJ) | ||
| Calories from fat | 189.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Cholesterol | 574.41mg | 191% | |
| Sodium | 224.83mg | 9% | |
| Potassium | 257.58mg | 5% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 20.5g | 41% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 117.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 104.1 Kcal (436 kJ) | ||
| Calories from fat | 69.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 32% | |
|---|---|---|---|
| Cholesterol | 210.93mg | 191% | |
| Sodium | 82.56mg | 9% | |
| Potassium | 94.58mg | 5% | |
| Total Carbs | 1.54g | 1% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 7.53g | 41% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.1mg | 17% | |
| Calcium | 43.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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