Green Frittata - {Frittata Con Le Erbe}

Recipe Ingredients

8		Eggs - cracked, beaten
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	20g / 0.7oz	Marjoram leaves - divided
1/2 cup	20g / 0.7oz	Parsley leaves - divided
1/2 cup	20g / 0.7oz	Basil leaves - divided
1 tablespoon	15ml	Freshly-chopped thyme
1 tablespoon	15ml	Freshly-chopped rosemary
1 tablespoon	15ml	Freshly-chopped sage
2 tablespoons	30ml	Unsalted butter
1/2 tablespoon	7.5ml	Red wine vinegar
1 1/2 tablespoons	22ml	Extra-virgin olive oil

Recipe Instructions

In a mixing bowl, season the eggs with salt and pepper. Add half the marjoram, parsley, and basil and all of the thyme, rosemary, and sage and beat together until light and fluffy.

In a 8- to 10-inch non-stick saute pan, melt the butter over medium heat until just turning brown. Add the egg mixture and cook slowly for 12 to 15 minutes, until set on bottom. Carefully flip over and continue cooking 6 to 7 minutes, until set.

Once the frittata is done, allow to cool for 10 minutes. After the frittata has cooled, combine the remaining herbs in a medium-sized bowl. Add the vinegar, olive oil, salt, and pepper, and toss well. Taste the salad and adjust the seasonings if necessary.

Serve the frittata cut into wedges, alongside the dressed herb salad.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D32) - from the TV FOOD NETWORK

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