GREEN TOMATO FRITTATA

      Title: GREEN TOMATO FRITTATA
  Categories: Vegetables, Cheese/eggs
       Yield: 6 Servings
  
       1 lb Firm green tomatoes (approx)
            Cornmeal or flour
       6    Eggs
       3 tb Chopped scallions
       3    Basil leaves
            - torn or finely sliced
            Salt
            Freshly ground pepper
  
   SLICE THE TOMATOES into rounds a little less than 1/2-inch thick and
   dredge them in the cornmeal or flour. Heat enough oil in a 10-inch
   nonstick pan to cover the surface lightly and fry the tomatoes
   briefly on each side, until they are lightly colored. Do not let them
   get soft. Lightly beat the eggs with the scallions and basil and
   season them with salt and pepper. Pour them over the tomatoes. Let
   the eggs sit for about a minute, then give the pan a shake to loosen
   the bottom. Cook over medium-low heat until the eggs are nicely
   colored on the bottom, then slide the frittata out onto a large
   plate. Place the pan over it, invert and return it to the heat to
   cook the other side. Turn the frittata out onto a serving plate and
   serve, hot or tepid, cut into wedges.
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