• 2 Tbs. unsalted butter
• 4 scallion, trimmed and minced
• 4 canned or fresh green chili, drained, seeded and chopped (wear rubber gloves)
• 3 tomato\cooked, seeded and chopped
• 8 egg, lightly beaten
• 1/2 Lbs. shredded cheddar cheese
• 1/3 cup cilantro or parsley, chopped
• 1/4 tsp. salt (optional), or to taste
• 1 cup salsa

Turn on broiler. Melt butter in a heavy ovenproof skillet over medium heat. Saute scallions 4-5 minutes or until tender. Stir in chilies and tomatoes and simmer about 3 minutes, stirring occasionally, until tomatoes are softened. Stir in beaten eggs, cheese and cilantro. Season with salt and pepper to taste. Cook over medium low heat 5-6 minutes until eggs are almost set in the center. Place skillet under broiler about 1 minute or until eggs are just set. Do not overcook. Serve frittata cut into wedges with salsa.