Garden Herb and Onion Frittata |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Herby Frittata that is oh-so-good! A Californian Sauvignon Blanc would be an awesome pairing! Adapted from Alexandra Angle of Aqua Vitae. Ingredients:
12 large eggs |
1 cup loosely packed chopped herbs, such as flat-leaf parsley, basil and tarragon |
1/2 cup whole milk |
salt & freshly ground black pepper |
4 tablespoons unsalted butter |
1 medium onion, very finely chopped |
2 tablespoons extra-dry vermouth |
1 small tomato, thinly sliced |
Directions:
1. Preheat the oven to 350°.
2. Whisk eggs with chopped herbs and whole milk in a bowl and season with salt and pepper.
3. In a medium ovenproof nonstick skillet, melt 2 tablespoons butter over moderate heat. Add onion and saute until it is softened, about 6 minutes.
4. Add vermouth and increase heat to high and cook until evaporated, about 1 minute. Reduce heat to moderate and add the remaining 2 tablespoons of butter to the skillet.
5. Pour in the egg mixture. Carefully arrange the tomato slices on top of the egg mixture in a single layer in a pretty circle. Cook eggs without touching, until the edge just begins to set, about 4 minutes.
6. Place skillet in oven and bake for 30 minutes, or until it is set in the center.
7. Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.
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