Tomato And Scallion Frittata With Pecorino And Herb Gremolata

• 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

1. 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.
2. Preheat the oven to 325u0b0F. 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.
3. For the gremolata: mix the cheese, herbs and lemon zest and season to taste. Serve the frittata on the plate sprinkled with the gremolata.

eggs, heavy cream, nutmeg, butter, bunches scallions, tomatoes, feta cheese, dill, parsley, chives, lemon

Taken from recipes-plus.com/api/v2.0/recipes/19421 (may not work)