Ingredients
4
eggs
1
cup refrigerated egg product
1/3
cup water
1/4
cup finely chopped green onions (about 2)
1/4
cup chopped fresh cilantro
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
tablespoon olive oil
1
cup shredded Italian cheese blend (4 ounces)
1
medium carrot, shredded or cut into ribbons
1
cup Cascadian Farm™ frozen organic shelled edamame (soybeans) sweet, thawed
Fresh cilantro
Shaved Parmesan cheese (optional)
Preparation
Preheat broiler. In a medium bowl, whisk together eggs, egg product, the water, green onions, chopped cilantro, salt, and pepper; set aside.
In a 12-inch broiler-proof skillet with flared side, heat olive oil over medium heat. Add egg mixture. Cook egg mixture, lifting edge as it sets to allow uncooked portion to flow underneath, until edges begin to set (top is soft but not runny). Place skillet under broiler 3 to 4 inches from heat. Broil for 1 minute or just until eggs are set. Top with cheese; return to broiler just until cheese is melted.
To serve, cut frittata in wedges. Top with carrot, edamame, and additional cilantro.
