Supper Frittata

I borrowed this recipe from What's For Dinner:

Supper Frittata
1 tbl butter (or extra virgin olive oil)
1 tbl chopped shallots or scallions (or 1 small onion)
1 tbl minced fresh herb or 1 tsp dried herb
this part is your discretion. I used basil, oregano, thyme
6 large eggs
2 tbl to 1/3 cup grated or shredded cheese of your choice
salt and pepper to taste (I didn’t add any)

Place a rack in the upper third of the oven and preheat to 350 degrees.
Heat the oil or melt the butter in a 12 inch ovenproof nonstick skillet (I used our fabulous castiron skillet) over medium heat. Swirl the pan to distribute the oil or butter evenly over the bottom and sides. Saute the onion, shallots, or scallions and herbs until the vegetables are soft, about 7 minutes.

Break the eggs into a large bowl and beat them lightly with a fork or whisk. If using cheese, whisk it in with the eggs at this time.

Pour the eggs into the skillet and stir lightly with a fork until they start to seet, about 2 minutes. Once the bottom is firm and set to about 1/3 inch, use a thin, nonmetallic spatula to lift the edge of the frittata that’s closest to you. Tilt the pan slightly toward you so that the uncooked egg runs underneath. Lower the edge and swirl the pan gently to distribute the eggs evenly.

Continue cooking for about 40 seconds, then lift the edge again, repeating the procedure above until the top- while still not set- is no longer runny, about 4 minutes.

Place the skillet in the oven until the top of the frittata is set and dry to the touch, 2 to 4 minutes. Check each minute, because the frittata will turn tough if cooked too long.

Run a spatula around the edges to loosen the frittata and invert it onto a serving plate. Season to taste (didn’t need it). Serve at one, let cool at room temperature or refrigerate and serve cooled. I served warm.