Farm fresh eggs with green onions and tomatoes carefully selected from your market vendors make for a tasty Frittata prepared in the traditional manner.
Chop the white and light green parts of onions. Thinly slice enough of the dark green parts of the onions to make 2 tbsp and set aside.
Using a fork, whisk together eggs, salt, pepper and 2 tbsp of water.
In a large ovenproof skillet, heat the olive oil over medium heat, cook the white and light green parts of the onions and pancetta (if using). Stir, until onions are softened (approx. 2 minutes).
Pour in the egg mixture.
Cook the mixture, running the spatula along the edges to let the egg mixture flow underneath until about 1/3 of the mixture is still liquid.
Sprinkle evenly with cheese and overlap tomato slices on top.
Bake in the top third of 425ºF oven until set and lightly golden (approx. 12 minutes). Sprinkle with dark green parts of onion and enjoy!