Frittata with Tomatoes and Scallions

The first thing I learned how to cook were eggs. Once I got this down I tried a bunch of different variations with eggs. That’s all I knew how to cook when I was a kid but it was exciting because I got to use different ingredients every time to change it up.

I’ve come a long way since then but that still happens with me with new recipes that I’ve never cooked before. I’m always looking to change a traditional recipe by mixing it up with different ingredients.

I like eggs because they are so versatile…you can cook them so many ways and you can put anything you want in them.

When I have a few people over at my house for breakfast and one person wants sunny side up, the other scrambled and someone else a frittata, I know I can make it work. Eggs are a crowd pleaser all around.

How do you like to eat your eggs?

Frittata with Tomatoes and Scallions


  • 4 large eggs
  • 1 cup diced scallions
  • 4 small – medium sized tomatoes, diced
  • ½ stick of butter
  • ½ cup diced parsley
  • ½ stick of butter
  • salt and pepper


Whisk the eggs, salt and pepper in a bowl and set aside. Heat the butter in a skillet over medium heat. Add the tomatoes and sauté until tender. Raise the heat to medium-high and add the scallions, parsley and sauté. Pour the egg mixture over and cook for a few minutes until the eggs start to set. Reduce heat and cook until the frittata is set. Place cover on and cook for an additional 5 minutes. Using a spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Makes 2 servings.


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