Red Onion and Tarragon Frittata

Serve this frittata often.  Perfect for a lazy summer morning! 

• 1 large red onion, halved lengthwise and sliced thin
• 1 cup chopped scallion (white and green parts)
• 2 TBS olive oil
• 1 TBS fresh tarragon, chopped
• 1 large garlic clove, minced and mashed to a paste with 1/4 tsp salt
• 6 farm fresh large eggs, beaten lightly
• Salt and pepper

In a non-stick ovenproof skillet (8 to 81/2 inches), cook onion and scallion in olive oil over moderately low heat, until softened.  Stir in tarragon, garlic paste, and salt and pepper.   Cook until garlic is fragrant, about 30 seconds.  Pour eggs into skillet and cook, without stirring, until set on bottom but still runny on top, 3 to 5 minutes.  Bake frittata in middle of 400-degree oven until top is set, 4 to 6 minutes.  Cut into wedges to serve, warm or room temperature