Garden Frittata on Grilled Country Bread
An Italian-style open-faced omelet served on grilled bread.
4 large eggs
1 tablespoon chopped fresh basil
1 tablespoon chopped green onions
1 tablespoon chopped fresh tarragon
2 tablespoons grated Parmesan or Romano cheese
Salt and pepper to taste
1 clove garlic, peeled and minced
4 slices Italian country bread, buttered and grilled or toasted
- Combine eggs with basil, green onions, tarragon, cheese, salt and pepper, mixing well.
- Spray omelet pan or nonstick skillet with vegetable cooking spray. Sauté garlic for 30 seconds. Add egg mixture and cook until bottom sets. Place under broiler to set top. (Cover handle with aluminum foil if not oven-proof.)
- Fold frittata in half, then cut in half and place between the grilled bread slices. Cut in half diagonally to serve.
Makes 2 servings.
Recipe provided courtesy of the American Egg Board.