Reviews (1) Add Rating & Review 317 Ratings 5 star values: 61 4 star values: 69 3 star values: 112 2 star values: 55 1 star values: 20 Martha Stewart Member Rating: 5 stars 05/25/2017 Quill try
Back to Tomato, Scallion, and Cheddar Frittata All Reviews for Tomato, Scallion, and Cheddar Frittata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 25 mins Servings: 6 med106461_0111_mak_tomato_scallion.jpg
Ingredients Ingredient Checklist 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)
Cook’s Notes 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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 6 med106461_0111_mak_tomato_scallion.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 6
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 6
6
med106461_0111_mak_tomato_scallion.jpg
med106461_0111_mak_tomato_scallion.jpg
Ingredients
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
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.
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.
Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews (1)
Add Rating & Review 317 Ratings 5 star values: 61 4 star values: 69 3 star values: 112 2 star values: 55 1 star values: 20
Martha Stewart Member Rating: 5 stars 05/25/2017 Quill try
Reviews (1)
Add Rating & Review 317 Ratings 5 star values: 61 4 star values: 69 3 star values: 112 2 star values: 55 1 star values: 20
Add Rating & Review
317 Ratings 5 star values: 61 4 star values: 69 3 star values: 112 2 star values: 55 1 star values: 20
317 Ratings 5 star values: 61 4 star values: 69 3 star values: 112 2 star values: 55 1 star values: 20
317 Ratings 5 star values: 61 4 star values: 69 3 star values: 112 2 star values: 55 1 star values: 20
5 star values: 61 4 star values: 69 3 star values: 112 2 star values: 55 1 star values: 20
Martha Stewart Member Rating: 5 stars 05/25/2017 Quill tryMartha Stewart Member
Rating: 5 stars 05/25/2017
Quill try
Rating: 5 stars
All Reviews for Tomato, Scallion, and Cheddar Frittata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato, Scallion, and Cheddar Frittata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
