Herb and Onion Frittata

1. 1

   Preheat the oven to 350.

2. 2

   In a large bowl, whisk the eggs with the chopped herbs and whole milk and season generously with salt and pepper.

3. 3

   In a medium ovenproof nonstick skillet, melt 2 tablespoons of the butter over moderate heat.

4. 4

   Add the chopped onion and cook, stirring occasionally, until it is softened, about 6 minutes.

5. 5

   Add the vermouth, increase the heat to high and cook until evaporated, about 1 minute.

6. 6

   Reduce the heat to moderate and add the remaining 2 tablespoons of butter to the skillet.

7. 7

   Pour in the egg and herb mixture.

8. 8

   Neatly arrange the tomato slices on top of the eggs in a single layer.

9. 9

   Cook the eggs undisturbed until the edge just begins to set, about 4 minutes.

10. 10

    Transfer the skillet to the oven and bake the frittata for 30 minutes, or until it is set in the center.

11. 11

    Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.