Tomato, Scallion, and Cheddar Frittata


    • 1 tablespoon extra-virgin olive oil
    • 1 bunch scallions, thinly sliced (1 cup)
    • 2 cups grape tomatoes
    • Coarse salt and ground pepper
    • 8 large eggs, lightly beaten
    • 1/2 cup grated cheddar (1 1/2 ounces)


              1. Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
              2. Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
              3. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

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