The secret to this frittata is the fresh, diced tomatoes.
2 tablespoons butter
1/4 cup chopped onion
1 cup peeled, seeded and chopped tomatoes
8 eggs
2 teaspoons seasoned salt
1/2 teaspoon dried oregano
1/4 cup milk
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley
Preheat the oven to 350 degrees F.
Melt the butter in a 9-inch ovenproof skillet over medium heat. Add the onions and cook, stirring frequently, until the onion is soft. Stir in the tomatoes and remove the pan from the heat. Set aside.
In a bowl, whisk the eggs, seasoned salt, oregano, and milk together until blended. Stir in the shredded Cheddar and parsley.
Pour the egg mixture into the skillet. Place the skillet in the oven and bake at 350 degrees F for 15 minutes or until the eggs are set.
Remove from the oven and cut the frittata into wedges and serve hot.
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