1 tablespoon olive oil
1 bunch green onions, whites sliced
1/2 cup sundried tomatoes, chopped
3/4 cup fresh parsley
8 large eggs, beaten
salt and pepper
Heat olive oil in cast-iron skillet. Add onions and cook on medium-low for about 10 minutes. Stir in sundried tomatoes and parsley; season with salt and pepper.
Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
Cook eggs on low, scraping bottom of pan towards middle as it sets and letting uncooked egg run underneath. Continue until bottom is firm but top is still moist (about 10 minutes).
Place frittata under the broiler and cook for five minutes, or until frittata is cooked throughout and golden on top.
Serve in skillet warm or at room temperature. Garnish with parsley.
Serving ideas: Pair the frittata with crusty bread or salad.