Ingredients
-
12
-
1
-
1/2
-
-
4
-
1
-
2
-
1
-
-
-
-
-
-
-
Directions
Garden Herb and Onion Frittata, Herby Frittata that is oh-so-good! A Californian Sauvignon Blanc would be an awesome pairing! Adapted from Alexandra Angle of Aqua Vitae , DH made this easy, tasty frittata for us for brunch today We easily halved the ingredients to suit the 2 of us It looked very pretty in the pan Thanks!
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Steps
|
1
Done
|
Preheat the Oven to 350. |
|
2
Done
|
Whisk Eggs With Chopped Herbs and Whole Milk in a Bowl and Season With Salt and Pepper. |
|
3
Done
|
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
Done
|
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
Done
|
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
Done
|
Place Skillet in Oven and Bake For 30 Minutes, or Until It Is Set in the Center. |
|
7
Done
|
Let the Frittata Stand For 5 Minutes, Then Slide It Onto a Large Plate and Serve. |
