Mince about 1 cup of fresh herbs- chervil, parsley, dill, or basil should make up the bulk of them, but others such as tarragon, oregano, marjoram, or chives may be added in smaller quantities-and stir them into the egg mixture just before turning it into the skillet. Proceed as below, garnishing with whatever herb you like.
Yield: 4 servings
2. Place the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium. While it's heating, beat together the eggs, cheese, salt, and pepper. When the butter melts or the oil is hot, pour the eggs into the skillet and turn the heat to medium-low. Cook, undisturbed, for about 10 minutes, or until the bottom of the frittata is firm.
3. Transfer the skillet to the oven. Bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10 to 20 minutes more.(To speed things up, turn on the broiler, but be careful not to overcook.) Garnish and serve hot or at room temperature.
to Cook Everything: Simple Recipes for Great Food
by Mark Bittman