HERB FRITTATA

Herb Frittata image

Yield serves 2 as an appetizer, 1 as a lunch dish

Number Of Ingredients 10

2 large eggs
2 tablespoons milk
1/4 teaspoon salt
2 tablespoons chopped fresh chives
1 1/2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon butter
2 teaspoons extra-virgin olive oil
Recommended Equipment
A small frying pan, about 5 inches on the bottom, 7 inches across the top

Steps:

Whisk the eggs, milk, salt, and fresh herbs until just blended together.
Heat the butter and oil in the small frying pan until it just starts to sizzle, then pour in the eggs and turn the heat down very low. Cook gently for 3 to 4 minutes. The eggs will start to puff up and sizzle at the edges. Lift a corner of the frittata with a spatula, and check to see if the bottom has browned in splotches. When it has, flip the frittata over by giving the pan a firm, quick shake up and over toward you so that the egg mass dislodges and flips over in one piece. Or, if that unnerves you, turn the frittata over with a spatula. Cook the second side for 1 1/2 to 2 minutes, again checking to see if the bottom has browned to your liking.
Serve right away, or let cool to room temperature and cut the frittata in wedges.
Good as . . .
A garnish for soup. If you have some leftovers-or you might want to make some just for this purpose-take the frittata and roll it like a jelly roll, then cut it in thin strips. Bring some flavorful meat or vegetable broth to a boil, add the frittata shreds and some grated cheese, and serve.