Frittata con le Erbe

1. 1

   In a mixing bowl, whip together eggs with 6 herbs and season with salt and pepper.

2. 2

   In a 8 to 10-inch non-stick saute pan, melt the butter over medium heat until just turning brown.

3. 3

   Add egg mixture and cook slowly for 12 to 15 minutes, until set on bottom.

4. 4

   Carefully flip over and continue cooking 6 to 7 minutes, until set.

5. 5

   Allow to cool and serve cut into wedges with a salad made of herbs, dressed lightly in olive oil and red wine vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.