Pastrami-Tomato Frittata Liz Pearson   From Every Day with Rachael Ray August 2008 SERVES 4 Prep Time: 10 min Cook Time: 15 min 10 large eggs 2 tomatoes, cored and chopped 1/3 pound pastrami, coarsely chopped 1/2 cup grated parmesan cheese 1/4 cup coarsely chopped chives 4 tablespoons butter 1 small red onion, halved and thinly sliced Salt and pepper 1. Preheat the broiler. In a bowl, beat the eggs, then stir in the tomatoes, chopped pastrami, 1/4 cup parmesan and 3 tablespoons chives. 2. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper. 3. Increase the heat to mediumhigh, add the egg mixture and cook, stirring occasionally, until the frittata is set, 5 to 7 minutes. Sprinkle the remaining 1/4 cup parmesan on top. Transfer to the broiler and cook for 3 minutes more. Loosen the edges with a rubber spatula and slide the frittata onto a cutting board. Cut into quarters and top with the remaining 1 tablespoon chives.

Oatmeal-Apple Scones Monkey Bread Minis Grilled Herbed Sausages Peach Pattycakes Berry Pancakes See All Breakfast See All Recipes ADVERTISEMENT

ADVERTISEMENT