Frittata alle Erbe

By LeeBoruchow

Frittata with herbs, inspired by Spring. The specific herbs you use aren't really that important - this recipe is just a suggestion. The key is to use whats fresh.

Ingredients

• 8 large eggs
• Salt and pepper
• 1/2 cup fresh marjoram leaves
• 1/2 cup fresh Italian parsley leaves
• 1/2 cup fresh basil leaves
• 1/2 cup chopped fennel fronds
• 1/2 cup sorrel, chiffonade
• 2 scallions, thinly sliced
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 2 tbsp unsalted butter
• 1 1/2 tsp red wine vinegar
• 1 1/2 tbsp extra-virgin olive oil

Preparation

Step 1

Beat eggs with salt and pepper in a large bowl. Add 1/4 cup each of the marjoram, parsley, basil, fennel fronds, sorrel, plus all of the scallions, thyme, and sage. Beat together until mixed.

In an 8-10" nonstick saute pan, heat butter over medium heat until beginning to brown. Add egg mixture and cook until set on the bottom, 7 mins. Flip and cook until all set, 6-7 mins more. Transfer to a plate and let cool for 10 minutes.

Combine remaining marjoram, parsley, basil, fennel fronds, and sorrel. Toss with vinegar, oil, and salt and pepper to taste. Serve frittata in wedges, along side the herb salad.