Garden Herb and Onion Frittata

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: 45 mins
• Serves: 8

Ingredients

• 12  large eggs
• 1  cup  loosely packed chopped herbs, such as flat-leaf parsley, basil and tarragon
• 1⁄2 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

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.