Sunny Morning Frittata
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- SERVES 4
- 3 tablespoons extra virgin olive oil, plus more as needed
- ½ cup chopped scallions
- ¼ cup sweet red pepper, finely diced
- 1 small fresh hot red pepper (or to taste), finely chopped
- ½ cup chopped Backyard Farms Cocktail Tomatoes
- 4 large eggs
- ⅓ cup grated Swiss or cheddar cheese
- Pinch of salt
Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the scallions and cook for 4 minutes or until they are soft. Add the sweet and hot pepper and the tomatoes; cook for 2 to 3 minutes and let cool in the pan.
Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sautéed onions to the egg mixture and stir well.
Wipe out the frying pan with a paper towel and add remaining 1 teaspoon of olive oil to the pan. Heat the oil and then pour the egg mixture into the pan. Cover and cook for 5 or 6 minutes. When the liquid is set and the frittata moves easily in the pan as a whole, place a large plate over the pan and flip the frittata out onto the plate. Add additional oil to the pan, if needed, and carefully slip the frittata back in to cook the other side. Cover and cook for another 4 to 5 minutes. Slide the frittata onto a serving platter; slice into wedges and serve immediately.