Frittata with Ricotta Salata, Green Onions and Parsley

1. 1

   Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat.

2. 2

   Add green onions and saute until tender, about 3 minutes.

3. 3

   Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.

4. 4

   Preheat broiler.

5. 5

   Heat remaining 2 tablespoons oil in same skillet over medium-high heat.

6. 6

   Add egg mixture.

7. 7

   Tilt and swirl pan to distribute evenly.

8. 8

   Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set.

9. 9

   Reduce heat to low.

10. 10

    Cover and cook until frittata is almost set, about 8 minutes.

11. 11

    Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes.

12. 12

    Slide frittata onto plate.

13. 13

    Cut into wedges.

14. 14

    Serve Warm or at room temperature.

* Per serving · 4 servings · Values may vary.