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Categories:
eggs salt marjoram leaves parsley basil thyme rosemary sage unsalted butter red wine vinegar extra-virgin olive oil
Viewed: 39 - Published at: 5 years agoIngredients
- 8 eggs, cracked and beaten
- Salt and pepper
- 1/4 cup marjoram leaves, plus 1/4 cup
- 1/4 cup parsley leaves, plus 1/4 cup
- 1/4 cup basil leaves, plus 1/4 cup
- 1 tablespoon freshly chopped thyme
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped sage
- 2 tablespoons unsalted butter
- 1/2 tablespoon red wine vinegar
- 1 1/2 tablespoons extra-virgin olive oil
Method
- In a mixing bowl, season the eggs with salt and pepper.
- Add 1/4 cup of the marjoram, 1/4 cup parsley and 1/4 cup of the basil.
- Add all of the thyme, rosemary, and sage and beat together until light and fluffy.
- In a 8 to 10-inch nonstick saute pan, melt the butter over medium heat until just turning brown.
- Add the egg mixture and cook slowly for 12 to 15 minutes, until set on bottom.
- Carefully flip over and continue cooking 6 to 7 minutes, until set.
- Once the frittata is done, allow to cool for 10 minutes.
- After the frittata has cooled, combine the remaining herbs in a medium-sized bowl.
- Add the vinegar, olive oil, salt, and pepper, and toss well.
- Taste the salad and adjust the seasonings, if necessary.
- Serve the frittata cut into wedges, alongside the dressed herb salad.
