Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

SAVORY CHEESE AND HERB FRITTATA

 Preheat oven to 375.

4 large eggs, room temperature

Salt and pepper

2 tablespoons butter

Chopped fresh herbs: Couple tablespoons each: chives, parsley and tarragon

3/4 cup Parmesan cheese

1/2 cup white cheddar, shredded

Separate eggs.  Whisk yolks with a decent amount of salt and pepper, until thick and fairly light.

Beat whites with a dash of salt until stiff but not dry.  Pour yolks over whites and gently fold them into whites. 

Melt butter in a 10" nonstick skillet and heat just until starting to foam but not brown.  Pour egg mixture into skillet, spread evenly and smooth top.  Cover pan with a lid whose underside has been sprayed to prevent sticking.  Cook over low heat for about 5 minutes.  Remove cover and sprinkle omelet with cheeses and herbs. 

Put skillet in oven until top is set, about 3 minutes or so.  Remove from oven and sprinkle with herbs.  Cut into 8 wedges.

More recipes, etc. on Rita's web site: www.abouteating.com

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