Herb Frittata

Adapted by StarChefs.com
How to Cook Everything: Simple Recipes for Great Food (Permission by Macmillan 1998)
Yield: 4 servings
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.


2 tablespoons butter or olive oil
5 or 6 eggs
1/2 cup freshly grated Parmesan or other cheese
Salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish


1. Preheat the oven to 350 degrees F

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.