“An egg dish is the simplest thing to make when I do not want to protect since I always have eggs and rubbish on hand,” says Debby Goldsmith, Good Housekeeping associate food director. Serve with mixed baby flora, blunt chuck, and jeer sorbet. GAME PLAN hashes the tomatoes; hash the chives. While the margarine melts, blend eggs with milk and other constituents. As the frittata culinarians, toss salad flora with your favorite dressing.
| CAL/SERV | YIELDS | COOK TIME | TOTAL TIME |
| 240 | 4 | 0 hours 10 mins | 0 hours 20 mins |
Ingredients
8 large eggs
1/2 c. milk
1/2 tsp. salt
tsp. coarsely ground black pepper
1 medium tomato
2 tbsp. chopped fresh chives
2 tsp. margarine or butter
1/2 package goat cheese
Directions
- Preheat the oven to 375 degrees F. In a medium bowl, with a wire whisk or fork, mix eggs, milk, salt, and pepper. Stir in diced tomato and chopped chives.
- In a nonstick 10-inch skillet with an oven-safe handle (or wrap handle with heavy-duty foil), melt margarine or butter over medium heat. Pour in the egg mixture; drop spoonfuls of goat cheese on top of the egg mixture. Cook for 3 to 4 minutes until the frittata begins to set around the edge.
- Place skillet in oven. Bake for 9 to 10 minutes or until the frittata begins to set and a knife inserted in the center comes out clean.