Ingredients

• 3 tablespoons olive oil
• 1 bunch green onions, chopped
• 8 large eggs
• 6 ounces ricotta salata or feta cheese, cut into small cubes
• 1/2 cup chopped fresh Italian parsley
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

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Instructions

1. Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and sauté until tender, about 3 minutes. Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.
2. Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly. Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature.