- 4 Tablespoons Butter
- 1 Dozen Fresh Eggs
- 1/2 Cup diced onions
- 1 1/2 Cup Fresh Herbs - very finely chopped
1. Choose a skillet that is 8" to 12" wide and minimally 2" deep. Make sure that you have a plate that is a few inches wider than the size of the skillet so that you can use it to assist with flipping the frittata over part way into cooking. 2. Heat the skillet to medium and add butter and onions. 3. Cook onions until translucent (about 4 minutes). 4. Crack the eggs into the pan and add the herbs. Mix only enough so that the yolks and whites combine. 5. Cook until edges start to pull away from the sides of the pan, 5-7 minutes. 6. Use a large plate to help you flip the frittata: put the plate over the top of the pan, quickly invert the pan over onto the plate, and then slide the frittata back into the pan. 7. Cook for additional 5 minutes. 8. Remove from pan, allow to cool for 5-10 minutes, and then slice into bite sized pieces.