Tomato & Green Onion Frittata
This tasty recipe taken from Canadian Living’s Test Kitchen makes use of colourful tomatoes that you can find this weekend in Carp! Pair with garlic bread and a green salad and you have the perfect summertime meal.
pancetta or prosciutto (optional)
Chop white and light green parts of onions; thinly slice enough of the dark green parts to make 2 tbsp; set aside.
With fork, whisk together eggs, salt, pepper and 2 tbsp water.
In large ovenproof skillet, heat oil over medium heat; cook white and light green parts of onions, and pancetta (if using), stirring, until onions are softened, about 2 minutes.
Pour in egg mixture; cook, running spatula along edge to let egg mixture flow underneath, until about one-third of the mixture is still liquid. Sprinkle evenly with cheese. Overlap tomatoes on top.
Bake in top third of 425 F (220 C) oven until set and light golden, about 12 minutes. Sprinkle with dark green parts of onions.