8 eggs

1 Tbsp. flour

2 Tbsp. milk or heavy cream

2 Tbsp. parsley, chopped

2 Tbsp. basil, chopped

5 scallions, sliced thin

1 tsp. kosher salt

freshly ground pepper to taste

1 ounce Parmesan Reggiano cheese finely grated

2-3 Tbsp. extra-virgin olive oil

Leftover vegetables cut into small bite-sized pieces or pasta may be added too.

Sauté the scallions briefly in 1 tablespoon olive oil.

Beat the eggs until well mixed, then whisk in the flour, heavy cream, parsley, basil, the cooked scallions, salt and pepper — all the rest of the ingredients except for the Parmesan cheese and olive oil. If you are adding leftover vegetables or pasta, add them now as well.

Heat an 8-inch omelet pan over medium heat; add olive oil to generously cover the bottom of the pan. When hot add the egg mixture and slowly cook. Use a rubber spatula to gently scrape around the edge of the pan, allowing the uncooked egg to run under. Continue until the egg mixture is almost completely set except for about a half inch on the top.

Heat broiler to high and when the eggs are nearly cooked all the way through place pan under the broiler until the uncooked eggs on the top are cooked. This will take 1-2 minutes. It will puff up and be golden brown. The frittata should be cooked all the way through. If it is still runny, place it back in a 400 F. oven for about 3-5 minutes to set the egg mixture.

Invert onto a serving plate and cover with the finely grated parmesan cheese