Grape Tomato Frittata

1 Tbsp extra-virgin olive oil
2-3 green onions, thinly chopped
1 cup grape tomatoes
½ tsp sea salt
4-5 eggs, lightly beaten
1 Tbsp fresh basil leaves or ½ tsp dried basil
½ cup cheddar, grated

Take olive oil in a 8-10-inch ovenproof nonstick skillet, sauté onions and tomatoes, add salt and cook about 4-5 minutes over low medium heat. Preheat oven to 425F (220C). Add eggs and cheese, season with basil leaves and stir to combine. Cook undisturbed, until edges are set (about 2 minutes). Then, transfer skillet to oven and bake until top of frittata is just set, 8- to 10 minutes.
Slide or invert frittata onto a serving plate and cut into 6 wedges. Serve warm.
ENJOY