Chèvre and Ricotta Cheese Frittata

Ingredients

• ⅓ cup fine cornmeal
• 3 extra-large eggs
• 1 lb low-fat ricotta cheese
• 3 tbsp cornstarch
• 4 oz crumbled chèvre cheese
• 1 bunch scallions, thinly sliced
• ½ tsp cayenne, or to taste
• salt and freshly ground black pepper to taste
• 3 tbsp minced parsley for garnish

Procedures

1. Preheat oven to 425°F.
2. Spray 9-inch round baking pan or pie plate with nonstick cooking spray.
3. Sprinkle with cornmeal.
4. In mixing bowl, beat eggs until light and foamy.
5. Stir in ricotta, cornstarch, chèvre cheese and half of sliced scallions.
6. Season mixture with cayenne, salt and pepper.
7. Pour into prepared pan.
8. Bake about 15 minutes at 425f.
9. Increase temperature to 450f, and bake 8 to 10 minutes more, or until just set and slightly golden.
10. Remove from oven, sprinkle with remaining scallions and parsley and serve.