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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Good Food Magazine, March 1986. Round out this meal with some soup or a leafy green salad. Ingredients:
8 eggs |
1/2 cup heavy cream |
1 cup shredded mozzarella cheese |
1/2 cup shredded bel paese cheese |
1/4 cup grated parmesan cheese |
1 tablespoon chopped fresh chives |
1 teaspoon chopped fresh chives |
1/8 teaspoon ground pepper |
1 tablespoon vegetable oil |
Directions:
1. Beat eggs and cream in large bowl until frothy. Stir in half the cheeses, 1 T. chives, and the pepper.
2. Heat broiler.
3. Heat oil in 10- to 12-inch ovenproof heavy skillet over medium heat until drop of egg sizzles on contact. Pour egg mixture into skillet. Cook covered over medium heat, without stirring, until edge is set but surface is still wet, 10-12 minutes.
4. Sprnkle remaining cheeses evenly over frittata. Broil 6 inches from heat until cheese is melted and edge is lightly puffed, about 2 minutes. Sprinkle with 1 t. chives. Serve hot.
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