What do you do when you have a bunch of eggs and some veggies you need to get rid of? Make a frittata or what my friend calls a crustless quiche. I happened to have some green onions, tomatoes, parsley and cheese so that’s what ended up in my dish.
4 scallions, chopped
2 tomatoes, diced
1 tbsp chopped flat leaf parsley
1/2 cup shredded cheese (jack or cheddar)
1/4 heavy cream
1 tsp sea salt
fresh ground pepper
Preheat the oven to 350°.
Crack eggs into a large bowl, add heavy cream and whisk together. Then add in all the other ingredients and mix well. Spray a 9” x 9” pan with cooking spray, then pour in the mixture. Place in oven and bake for 20-25 minutes. It’s done when the frittata is no longer jiggly in the middle and the sides are slightly browned. Cut into 9 pieces and serve warm.