1 lb firm green tomatoes (approx)
1 cornmeal or flour
6 eggs
3 tbsp chopped scallions
3 basil leaves torn or finely sliced
1 salt
1 freshly ground pepper
A Recipe for
Green Tomato Frittata
Cookies are made of butter and love. |
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
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This Recipe for Green Tomato Frittata is one of thousands in the Recipes-to-go Egg Cookbook.
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This is a recipe for Green Tomato Frittata from the recipe cookbook of Recipes-to-go (Egg)
Herb Tip |
He who does not mind his belly will hardly will hardly mind anything else. |
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| Proverb |
Health food makes me sick. |
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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.
Serves: 6
Green Tomato Frittata Recipe brought to you by Recipes To-Go