Frittata with Tomatoes and Feta Recipe

Beat the eggs with a few pinches salt, then add the scallions, garlic, and herbs. Preheat the broiler.

Heat the butter and oil in an 8- or 10-inch skillet until foaming. Pour in the eggs, lower the heat, and distribute the tomatoes and feta evenly over the top. Cook until the eggs: are set, then slide the pan 4 to 6 inches under the broiler and brown the top. Instead of inverting the omelet, slide it onto a large platter, keeping the top side up. Garnish with the additional marjoram and serve.