Breaded Scallion Frittata

Breaded Scallion Frittata


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Quick and effortless brunch for a busy Easter Sunday! Enjoy the crunch of the croutons and smoothness of the eggs in this delicious frittata.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 1 cup croutons
  • ½ small onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 cup scallions, sliced
  • 5 large eggs
  • salt
  • pepper

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Preheat the oven to 350°F. Heat 2 teaspoons of oil and cook the onion for 7 minutes, or until tender. Add the scallions and cook until wilted, or bright green. Heat the remaining oil. Whisk the eggs in a large bowl and add the veggies. Pour into the skillet and cook for 3 minutes. Scatter the croutons and press down gently. Transfer to an oven safe pan and bake for 13-15 minutes, or until croutons are golden brown.

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