FRITTATA di ERBI
Herb Frittata

Serves 6

• 8 eggs, lightly beaten
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped

To Prepare

1. Preheat oven to 375° F

2. In a large bowl, combine the eggs with the thyme, basil, sage, rosemary, salt and pepper, whisking together.

3. Heat the oil in a 10-inch non-stick ovenproof skillet over medium heat, then sauté the onion until golden brown.

4. Reduce heat to low. Pour in the beaten eggs with herbs and cook until the bottom is lightly browned.

5. Finish the frittata in the oven, cooking until just set, 5 - 7 minutes. Remove from the oven.

To Serve

Let frittata cool 5 minutes and flip it over onto a serving plate.