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1
Whisk the eggs, milk, salt, and fresh herbs until just blended together.
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2
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.
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3
Cook gently for 3 to 4 minutes.
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4
The eggs will start to puff up and sizzle at the edges.
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5
Lift a corner of the frittata with a spatula, and check to see if the bottom has browned in splotches.
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6
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.
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7
Or, if that unnerves you, turn the frittata over with a spatula.
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8
Cook the second side for 1 1/2 to 2 minutes, again checking to see if the bottom has browned to your liking.
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9
Serve right away, or let cool to room temperature and cut the frittata in wedges.
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10
A garnish for soup.
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11
If you have some leftoversor you might want to make some just for this purposetake the frittata and roll it like a jelly roll, then cut it in thin strips.
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12
Bring some flavorful meat or vegetable broth to a boil, add the frittata shreds and some grated cheese, and serve.
