Garden Herb and Onion Frittata

READY IN: 45mins


  • 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


  • Preheat the oven to 350°.
  • Whisk eggs with chopped herbs and whole milk in a bowl and season with salt and pepper.
  • In a medium ovenproof nonstick skillet, melt 2 tablespoons butter over moderate heat. Add onion and saute until it is softened, about 6 minutes.
  • 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.
  • 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.
  • Place skillet in oven and bake for 30 minutes, or until it is set in the center.
  • Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.