TOMATO, SCALLION, AND CHEDDAR FRITTATA

TOMATO, SCALLION, AND CHEDDAR FRITTATA image

Categories Egg

Yield 6

Number Of Ingredients 6

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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)

Steps:

1. Preheat oven to 425°. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook until scallions soften, about 5 minutes. 2. Add eggs and cheddar, 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. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.