Green Tomato Frittata

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Green Tomato Frittata

 

 

 

1 lb. Firm green tomatoes (approx)

Cornmeal or flour

6 eggs

3 tablespoons chopped scallions

3 basil leaves, torn or finely sliced

Salt

Freshly ground pepper

3 tablespoons crumbled blue cheese

 

 

 

Slice the tomatoes into rounds a little less than 1/2-inch thick and dredge them

in the cornmeal or flour. Heat enough oil in a 10-inch nonstick pan to cover the

surface lightly and fry the tomatoes briefly on each side, until they are

lightly colored. Do not let them get soft. Lightly beat the eggs with the

scallions and basil and season them with salt and pepper. Pour them over the

tomatoes. Let the eggs sit for about a minute, then give the pan a shake to

loosen the bottom. Cook over medium-low heat until the eggs are nicely colored

on the bottom, then slide the frittata out onto a large plate. Place the pan

over it, invert and return it to the heat to cook the other side. Turn the

frittata out onto a serving plate and serve, hot or tepid, cut into wedges.

 

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