This frittata is loaded with scallions, which are just coming into season now, plus local eggs of course. Substitute spring onions if you like. I also added dried tomatoes, a pantry staple in our house. I still have lots left from the 2012 season.
6 eggs, beaten
1 cup shredded sharp cheddar
Salt and pepper
2 Tbsp olive oil
1 bunch scallions, chopped (about 2 cups)
1/2 cup dried tomatoes, rehydrated in hot water and chopped
Hot sauce (optional)
Combine the eggs and cheddar in a medium bowl and stir well. Add salt and pepper.
Heat the olive oil in a 10-inch ovenproof skillet. Add the scallions and rehydrated tomatoes and saute until the scallions start to get tender, about 1-2 minutes. Pour the egg mixture over the vegetables and stir to combine, then reduce heat to medium-low and cook gently until the egg is mostly set. Turn on the broiler while you do this. When the egg is mostly set, pop the skillet under the broiler for about 2 minutes to finish cooking the top.
Serve hot or room temperature, with hot sauce if desired.