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Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 bn Green onions, minced
- 8 lrg Large eggs
- 6 ounce Ricotta salata or possibly feta cheese, cut into small cubes
- 1/2 c. Minced fresh Italian parsley
- 2 Tbsp. Lowfat milk
- 1/2 tsp Salt
- 1/2 tsp Pepper
Directions
- Heat 1 Tbsp. oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add in green onions and saute/fry till tender, about 3 min.
- Transfer to large bowl and cold.Add in Large eggs, cheese, parsley, lowfat milk, salt and pepper to onions and whisk till blended.
- Preheat broiler. Heat remaining 2 Tbsp. oil in same skillet over medium-high heat. Add in egg mix. Tilt and swirl pan to distribute proportionately.
- Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook till beginning to set. Reduce heat to low. Cover and cook till frittata is almost set, about 8 min. Transfer skillet to broiler; broil till frittata is set and top just begins to brown, about 3 min. Slide frittata onto plate. Cut into wedges. Serve Hot or possibly at room temperature.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 763g | |
| Calories 1427 | |
| Calories from Fat 1035 | 73% |
| Total Fat 116.62g | 146% |
| Saturated Fat 43.51g | 174% |
| Trans Fat 0.0g | |
| Cholesterol 1821mg | 607% |
| Sodium 3659mg | 152% |
| Potassium 1116mg | 32% |
| Total Carbs 21.05g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 14.06g | 9% |
| Protein 77.51g | 124% |
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