Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Firm green tomatoes (approx)
Cornmeal or flour
6 Eggs
3 tb Chopped scallions
3 Basil leaves
- torn or finely sliced
Salt
Freshly ground pepper
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.
