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Frittata with Ricotta Salata, Green Onions and Parsley
Frittata with Ricotta Salata, Green Onions and Parsley
(Frittata con Ricotta Salata, Cipolle Verde e Prezzemolo)
 
 
Ingredients:

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

Directions:

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

Preheat broiler.
 
Heat remaining 2 tablespoons olive 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. Serves 6.
 
That's it!
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