Tomato And Scallion Frittata With Pecorino And Herb Gremolata - cooking recipe

Ingredients

6 None eggs
7-8 tbsp heavy cream
None Pinch nutmeg
1 tbsp clarified butter
2 bunches scallions, finely chopped
10.5 oz tomatoes, seeded and cut into wedges
3.5 oz feta cheese, crumbled
1 bunch dill, finely chopped
6 sprigs parsley, finely chopped
1 bunch chives, thinly sliced
1 None lemon, zested

Preparation

Whisk the eggs and cream together, add the nutmeg and season to taste. Heat the clarified butter in a nonstick oven-proof pan and saute the scallions. Add the tomatoes and saute briefly. Season to taste and carefully pour in the egg and cream mixture. Cook it over a low to medium heat for about 8 mins.
Preheat the oven to 325\u00b0F. Transfer the frittata to the oven and cook for about 15 mins. Carefully slide it onto a large oven safe plate and cook for another 2-3 mins.
For the gremolata: mix the cheese, herbs and lemon zest and season to taste. Serve the frittata on the plate sprinkled with the gremolata.