Fresh Herb and Tomato Frittata
Delicious for breakfast, lunch or a light dinner. The choice of herbs and greens can vary—fresh thyme or rosemary and winter savory are a few herb choices. Arugula (for a "spicier" flavor) or spinach are good choices for the greens. If using any kind of chard, you'll need to cook it first.
6 to 8 servings
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons onions, minced
- 1½ cups fresh herbs and greens, chopped
- 12 large eggs
- ¼ cup whole milk
- ¼ cup grated Montasio (a piquant cheese from Italy) cheese or grated parmesan
- 3 small tomatoes, thinly sliced
- salt & freshly ground black pepper
Procedure
- Preheat oven to 375 degrees.
- In a large bowl whisk together the eggs, milk herbs and cheese.
- Melt butter in a nonstick skillet over medium-high heat. Add onions and sauté until translucent, about 3-5 minutes.
- Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
- Place the tomatoes on top and transfer skillet to the oven and cook until eggs start to puff and brown, about 3-5 minutes.
- Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
From the Sur La Table kitchen.
