Jul 23rd

Summer Frittata with Tomato, Basil and Scallions


  • 12 eggs
  • 1/2 cup Darigold whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup loosely packed fresh basil leaves, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 tablespoons Darigold butter
  • 1-1/2 cups finely chopped scallions, including half of the green stems
  • 1 medium-size tomato, sliced into 6 (1/8-inch thick) pieces


Place rack in top third of oven and preheat to 375°F. In a large mixing bowl, beat eggs with a whisk; add milk, Parmesan cheese, basil, salt and pepper and stir to mix. Melt butter in a large, ovenproof skillet over medium heat; add scallions and sauté until softened. Reduce heat to low and slowly pour in the egg mixture, stirring once to incorporate the scallions. Carefully arrange the tomato slices on top of the egg mixture in a single layer. Cook eggs without stirring until the edge just begins to set (about 3 minutes). Place skillet in oven and bake for 20 minutes, or until eggs are set in the center. Remove from oven and allow frittata to stand for 5 minutes. Cut into wedges and serve from the skillet. Makes 8 servings.