Garden Style Frittata

15 minutes Prep Time
7 minutes Cook Time
6 Servings

Great for last minute Sunday brunch! Quick and easy. You can even cut it into small pieces and serve as finger food!

Ingredients

  • 6 large eggs
  • 1/2 cup grated Romano cheese
  • 6 medium fresh sage leaves, trimmed and thinly sliced
  • Salt and black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 6 medium scallions, trimmed and thinly sliced

  • 1 (28 ounce) can Redpack Canned Petite Diced Tomatoes 28 oz, drained

Instructions

Step one

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.

Step two

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.

Step three

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.

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