EV ER YD A Y EA SY
food
Fresh, Fast!
Sit dow n to supper, even on so cce r nights,
w ith these quick, budget-friendly m ain dishes.
BY PEG SMITH PHOTOS ANDY LYONS RECIPES MARYELLYN KRANTZ
H ERBED FRITTATA W ITH EDAM AM E
8
eggs
V
4
cup finely chopped green onions (about
2
)
V
4
cup chopped fresh cilantro
1
Tbsp. olive oil
1
cup shredded Italian cheese blend
(4
oz.)
1
medium carrot, shredded or cut in ribbons
1
cup frozen shelled sweet soybeans
(edamame), thawed
Fresh cilantro
Shaved Parmesan cheese (optional)
1
.
Heat broiler. Break eggs into medium bowl. Whisk together eggs, V3 cup
water,
green onions, chopped cilantro, and V4 teaspoon each
salt
and ground
black
pepper;
set aside.
2
.
Heat olive oil in 12-inch broiler-proof skillet with flared sides over medium
heat. Add egg mixture. Lift edges of egg mixture as it sets, allowing uncooked
mixture to flow underneath. When edges begin to set (top is soft, but not
runny), place eggs under broiler, 3 to 4 inches from heat. Cook 1 minute or
just until set. Top with cheese; return to broiler just until cheese is melted.
3
.
Cut frittata in wedges. To serve, stack wedges, top with carrot shreds,
edamame, and additional cilantro. MAKES 4 servings.
EACH SERVING
306 cal, 22 gfat (8 gsat. fat), 443 mg chol, 6 g carbo, 2 g fiber,
23 gpro. Daily Values: 70% vit. A, 19% vit. C, 25% calcium, 16% iron.
BETTER HOMES AND GARDENS MAY
2009
177
