Frittata con le Erbe
15 ingredients
5 steps
Ingredients
- 8 eggs, cracked and beaten
- 1/4 cup marjoram
- 1/4 cup parsley
- 1/4 cup basil (whole leaves)
- 1 tbsp. freshly chopped thyme
- 1 tbsp. freshly chopped rosemary
- 1 tbsp. freshly chopped sage
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp. butter
- 1/4 cup marjoram
- 1/4 cup parsley
- 1/4 cup basil (whole leaves)
- Olive oil
- Red wine vinegar
Directions
-
1In a mixing bowl, whip together eggs with 6 herbs and season with salt and pepper.
-
2In an 8- to 10-inch non-stick saute pan, melt the butter over medium heat until just turning brown.
-
3Add egg mixture and cook slowly for 12 to 15 minutes, until set on bottom.
-
4Carefully flip over and continue cooking 6 to 7 minutes, until set.
-
5Allow to cool and serve cut into wedges with a salad made of herbs, dressed lightly in olive oil and red wine vinegar.
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