Scallion Herb Frittata
A frittata is an omelet that is not folded. We use fresh herbs from the garden and scallions to flavor the eggs for a tasty side dish to a "breakfast dinner." Originally served as part of: Frittatas and Pancakes.
- Artichoke Tomato Frittata (August 18, 2002)
- Home Fries Frittata (February 4, 2002)
- Salmon Cream Cheese Frittata (November 29, 2001)
Ingredients
- 1 teaspoon butter
- 1/4 cup scallions (rinsed and sliced white and some of the green)
- 4 large eggs
- salt & pepper
- 1 tablespoon whole milk
- 1 tablespoon mix of fresh parsley, chives, and tarragon herbs (chopped)
- 1/4 cup part-skim mozzarella (sliced into small pieces)
- 1 tablespoon Pecorino romano cheese (Locatelli) (grated)
Instructions
We pre-heat the oven to 400 degrees.
We heat up our 10 inch non-stick pan (a pan that is oven-safe) with the butter over medium-low heat. We add the scallions and cook, stirring occasionally until wilted.
Meanwhile, we beat the eggs, salt, pepper, milk, and herbs in a medium bowl with a fork. When the scallions are cooked, we pour the egg mixture into the pan. We cover the pan with aluminum foil and cook until the top is starting to set and the bottom is brown. This takes 5-10 minutes.
Using a heat-safe rubber spatula, we make sure the frittata is not stuck to the pan. We then top with the mozzarella and Locatelli and place the pan, without the foil, in the oven and cook for another 5 minutes. We want the frittata to be cooked through and the cheeses melted.
We carefully take the pan out of the oven with a pot-holder and slide the frittata onto a serving plate. We cut into wedges and enjoy.
Ingredients
- 1 tsp butter
- ¼ cup scallions (sliced)
- 4 large eggs
- salt and pepper
- 1 tbsp whole milk
- 1 tbsp fresh parsley, chives and tarragon (chopped)
- ¼ cup part-skim mozzarella (in small pieces)
- 1 tbsp Pecorino Romano (Locatelli) (grated)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 400°F. Melt the butter in a 10-inch oven-safe nonstick pan over medium-low and cook the scallions until wilted.
Kid job
Meanwhile, beat the eggs, salt, pepper, milk and herbs with a fork.
Grown-up
Pour the eggs over the scallions, cover with foil, and cook 5 to 10 minutes, until the top starts to set and the bottom is brown.
Grown-up
Loosen the edges with a heat-safe spatula, top with the cheeses, and bake uncovered 5 minutes, until cooked through. With a potholder, slide onto a plate and cut into wedges.