STREAMING NOW: Siba's Table

Garden Herb and Onion Frittata

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Herby Frittata that is oh-so-good! A Californian Sauvignon Blanc would be an awesome pairing! Adapted from Alexandra Angle of Aqua Vitae.”
READY IN:
45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 12 large eggs
  • 236.59 ml loosely packed chopped herbs, such as flat-leaf parsley, basil and tarragon
  • 118.29 ml whole milk
  • salt & freshly ground black pepper
  • 59.16 ml unsalted butter
  • 1 medium onion, very finely chopped
  • 29.58 ml extra-dry vermouth
  • 1 small tomatoes, thinly sliced

Directions

  1. Preheat the oven to 350°.
  2. Whisk eggs with chopped herbs and whole milk in a bowl and season with salt and pepper.
  3. 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. 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. 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. Place skillet in oven and bake for 30 minutes, or until it is set in the center.
  7. Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: