Chèvre and Ricotta Cheese Frittata

Ingredients

 * ⅓ cup fine cornmeal
 * 3 extra-large eggs
 * 1 lb. low-fat ricotta cheese
 * 3 tbs. 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 tbs. minced parsley for garnish

Directions

 * 1) Preheat oven to 425f.
 * 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.