- 1 tbsp olive oil
- 1 bunch scallions (about 1 cup) sliced very thin
- 2 cups grape tomatoes
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- ½ cup grated cheddar cheese (1 ½ ounces)
Preheat oven to 425 degrees. In a 10-inch oven-proof non-stick skillet, heat oil over medium-high heat. Add scallions and tomatoes, season with salt and pepper and cook for 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.