Tomato, Scallion, and Cheddar Frittata
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Tomato, Scallion, and Cheddar Frittata
Everyday Food editor Sarah Carey shows you how to make a hearty frittata that's perfect for brunch or dinner.
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 6
Ingredients
- 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)
Directions
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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.
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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.
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Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Cook's Note
The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
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