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Breakfast recipe · from the recipe book

Parmesan-Chive Frittata with Mango and Berries

A tender, custardy frittata with nutty Parmesan and mild green onion, served with a juicy mango, raspberry and mint fruit bowl.

Parmesan-Chive Frittata with Mango and Berries

Ingredients

  • 9 large450 gEggs
  • 3 large99 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • ⅓ cup grated30 gGrated Parmesan
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tbsp14 gUnsalted butter
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 whole330 gMangodiced
  • 2 cups250 gRaspberries
  • 2¾ tsp chopped5 gFresh mintthinly sliced
  • 1 tbsp15 gLime juice

Steps

  1. Preheat the oven broiler with a rack about 6 inches below it.
  2. Make the fruit bowl: toss the mango and raspberries with the lime juice and mint, then chill while you cook.
  3. In a bowl, whisk the egg, egg white, milk, salt and black pepper until smooth; stir in half the Parmesan and the green onion.
  4. Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat and swirl to coat.
  5. Pour in the egg mixture and cook without stirring for 8 to 10 minutes, lifting the edges now and then, until the edges are set and the center is still slightly loose.
  6. Sprinkle the remaining half of the Parmesan over the top and broil 2 to 3 minutes until puffed, lightly golden and set in the center, reaching 160°F (71°C).
  7. Rest the frittata 3 minutes, slide it onto a board, cut into 4 wedges and serve with the fruit bowl.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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