Garden Herb And Onion Frittata

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.