Tomato Scallion And Cheddar Frittata Recipes

Steps:

• Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.
• Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.
• Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.

Steps:

• 1. Preheat oven to 425°. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook until scallions soften, about 5 minutes. 2. Add eggs and cheddar, 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.

Steps:

• Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.