Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 Dinner last night...another easy frittata. I definitely don't do enough with tomatillos. I really enjoy their tanginess. I would change one thing about this recipe. Instead of heating the oven to 350, I'd set it to broil. Because at that point all that needs cooking is the top. At 350 the top wasn't firming up and the rest was in danger of becoming dry and rubbery. Laura ----------- Tomatillo Frittata Recipe By :Didi Emmons Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 1/2 cups onions -- thinly sliced salt and freshly ground pepper -- to taste 6 eggs -- lightly beaten 2 small tomatoes -- each cut into 8 wedges 8 small tomatillos -- husked and sliced 2 ounces ricotta salata or feta cheese -- shaved, grated or crumbled Preheat the oven to 350 degrees. Heat the oil in a 10-inch ovenproof non-stick skillet over medium heat. Add the onions, and cook them for 10 minutes, stirring occasionally, until they are lightly browned. Add the sliced tomatillos, and cook for 5 minutes more, stirring often. Season with salt and pepper. Pour the eggs over the onions and tomatillos. Stir with a plastic spatula for 60 seconds. Let the eggs rest for a few seconds, then push the frittata toward one side of the pan so the uncooked egg runs underneath. When the frittata is still moist but no longer runny, place the tomato wedges on top, and sprinkle the cheese over all. Place the pan in the oven for 3 minutes or until the frittata is just set. Sprinkle it with salt and pepper and serve it right away. Source: " Vegetarian Planet " Copyright: " 1997 " Start to Finish Time: " 0:20 " Quote Link to comment Share on other sites More sharing options...
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