Herbed Frittata With Edamame Recipe #378108
Found in BHG May 2009
20 min | 5 min prep
SERVES 4
- 8 eggs
- 1/4 cup finely chopped green onion (about 2)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 cup shredded Italian cheese blend (4 oz.)
- 1 medium carrot, shredded
- 1 cup frozen shelled sweet soybeans, thawed (edamame)
- fresh cilantro
- shaved parmesan cheese (optional)
- Heat boiler. Break eggs into a medium bowl. Whisk together eggs, 1/3 cup water, green onions, chopped cilantro, and 1/4 teaspoon each salt and ground black pepper; set aside.
- Heat olive oil in 12-inch broiler-proof skillet with flared sides over medium heat. Add egg mixture. Lift edges of egg mixture as it sets allowing uncooked mixture to flow underneath. When edges begin to set (top is soft, but not runny), place eggs under broiler, 3 to 4 inches from heat. Cook 1 minute or just until set. Top with cheese; return to broiler just until cheese is melted.
- Cut frittata in wedges. To serve, stack wedges, top with carrot shreds, edamame, and additional cilantro.
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5 stars