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Garden Herb and Onion Frittata

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“Herby Frittata that is oh-so-good! A Californian Sauvignon Blanc would be an awesome pairing! Adapted from Alexandra Angle of Aqua Vitae.”

Ingredients Nutrition

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


  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.

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