Tomato and Scallion Frittata

ou might be getting tired of hearing me talk about how much I love tomatoes, so I thank you for bearing with me. But come on, good friends - oven roasted sugary, caramelized bursty goodness? HOW can this be beat?

This is variation #2 of the frittata recipe from earlier this week. It is truly delightful, and I do hope you'll give it a go.



You'll note that the top is light and the bottom is dark - I attribute this mostly to my gorgeous new cast iron skillet. It does cook a little hotter than my lighter weight stainless steel pan. That said, let's think for a second about what browning means - its the sugars and proteins breaking down and caramelizing where they make contact with the pan. In this case, scallions have been hanging out in the pan, releasing all those yummy sugars, which then cook into a gorgeously developed flavor. Yum!



1 T Olive Oil
1 bunch scallions, sliced (1 C)
2 C cherry or grape tomatoes
Course salt and ground black pepper
8 large eggs, lightly beated
1 C shredded cheddar cheese

1) Preheat oven to 425 F. In a 10-inch oven-proof nonstick skillet, heat oil over medium-high heat. Add scallions, season with salt and pepper and cook until scallion is tender, about 5 minutes. Add tomatoes to warm through.

2) Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are soft, 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.