Garden Style Frittata
Great for last minute Sunday brunch! Quick and easy. You can even cut it into small pieces and serve as finger food!
6 large eggs1/2 cup grated Romano cheese6 medium fresh sage leaves, trimmed and thinly slicedSalt and black pepper to taste1 tablespoon extra virgin olive oil6 medium scallions, trimmed and thinly sliced
- In a large bowl beat eggs lightly with a fork. Stir in cheese, sage, salt and black pepper. Using a medium nonstick skillet with an ovenproof handle, heat oil over medium heat.
- Reserve 1 tablespoon of scallion greens. Cook remaining scallions in oil until limp, about 2 minutes. Add eggs; reduce temperature to low and cook 3 minutes. Draw egg mixture away from sides of pan with wooden spoon so uncooked portion of eggs runs to the side.
- Place petite diced tomatoes over top and cook until eggs are starting to set, 2 to 3 minutes. Sprinkle scallion greens on top. Place under broiler 1 to 1½ minutes to set and brown the top.