Ohmy! December 2012 is coming to an end! In a blink of an eye no less! I've been really busy, as I was tasked to organize Christmas gifts exchange in the office. We did it in a Secret Santa way, where the participants get to pick a name for the intended recipients of the gifts, and it was supposed to be anonymous, unless the gifter decided to let the recipient knows. I've also included a wishlist for the recipients to fill up, which makes gifting easier. In all, it was quite a fun session, especially for those colleagues whose wish comes true.
The frittata was a good mixture of tangy cheedar, hearty egg and a slight tartness from the grape tomatoes. I could imagine adding all sorts of vegetables to it, making it a more balance and healthy meal.
Tomato, Scallion, and Cheddar Frittata
by Martha Stewart
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced (1 cup)
2 cups grape tomatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar (1 1/2 ounces)
Baking Temperature: 425F/220C
Baking Time: 10 - 13 minutes
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
- Add eggs and cheese, 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.
The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
This is another dish for Cook Like A Star December 2012 - Martha Stewart, hosted by Zoe from Bake for Happy Kids , Baby Sumo from Eat Your Heart Out and I, Riceball from lilnut.net.