Frittata with Ricotta Salata, Green Onions and Parsley – a delicious recipe with olive oil, green onions, eggs, ricotta salata, fresh Italian parsley, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat.
2
Add green onions and saute until tender, about 3 minutes.
3
Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.
4
Preheat broiler.
5
Heat remaining 2 tablespoons oil in same skillet over medium-high heat.
6
Add egg mixture.
7
Tilt and swirl pan to distribute evenly.
8
Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set.
9
Reduce heat to low.
10
Cover and cook until frittata is almost set, about 8 minutes.
11
Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes.
12
Slide frittata onto plate.
13
Cut into wedges.
14
Serve Warm or at room temperature.
485
kcal
Calories
37
g
Fat
8
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 bunch green onions, chopped, 8 large eggs, 6 ounces ricotta salata or feta cheese, cut into small cubes, and more.
Yes, Frittata with Ricotta Salata, Green Onions and Parsley falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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