1-Beat the eggs with ⅔ cup of freshly grated Parmesan cheese in a medium bowl and set it aside for later.

2-Heat 2 tablespoons of extra virgin olive oil in an oven-proof, non-stick, or cast iron skillet over medium heat.

3-Fry the 2 cups of diced ham until lightly browned, then add the 6 small green onions and cook until they soften.

4-Season the egg mixture with ¼ teaspoon of salt and ¼ teaspoon of ground black pepper, and if you want a softer texture, mix in ¼ cup of milk.

5-Spread the ham and onions evenly in the skillet, pour the egg mixture on top, and cook gently for 1-2 minutes.

6-Scatter 1 cup of diced or shredded cheddar cheese over the uncooked egg, shake the skillet to settle everything, and cook for about 5 minutes while lifting the edges to avoid burning.

7-Transfer the skillet to the oven and bake for 5-8 minutes until the frittata is golden, set at the edges, and slightly jiggly in the center.

8-Let it rest before serving, and garnish with chopped green onions and halved cherry tomatoes if you like.